Looking for a crispy, cheesy, and satisfying dish that doesn’t involve deep frying or a mess in your kitchen? Let me introduce you to Air Fryer Eggplant Parmesan — the perfect combination of classic comfort food and modern cooking convenience.
Air Fryer Eggplant Parmesan :
This dish is a lighter, faster version of the beloved Eggplant Parmesan — traditionally made by breading and frying slices of eggplant, then layering them with tomato sauce and cheese. The air fryer gives us that same golden crust with far less oil and time.
History of the Recipe :
Eggplant Parmesan, or “Melanzane alla Parmigiana,” hails from Southern Italy, particularly Naples and Sicily. It’s believed to have evolved from early recipes in the 18th century when tomatoes became popular in Italian cooking. Over time, the dish traveled across oceans, finding its way into American-Italian cuisine, where it gained cheesy layers and sometimes even pasta pairings.
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Air Fryer Eggplant Parmesan
Equipment
- Air fryer (basket or tray style)
- Mixing bowls
- Tongs
- Baking rack or wire tray (for prepping)
- Sharp knife and cutting board
Ingredients
- 1 large eggplant (cut into ½-inch slices)
- 2 eggs (beaten)
- 1 cup breadcrumbs (preferably panko)
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Cooking spray or olive oil spray
- Red pepper flakes for spice
- Fresh basil leaves
- Garlic powder
Instructions
- Preheat the Air Fryer: Set it to 375°F (190°C).
- Prepare Eggplant: Salt, dry, and slice the eggplant.
- Bread the Slices: Dip in egg, then coat with breadcrumb mixture.
- Spray Lightly: Use cooking spray on both sides.
- Air Fry: Cook for 8–10 minutes, flipping halfway through, until golden brown
- Layer: Spread a bit of marinara in a small dish or tray, add air-fried slices, top with sauce and mozzarella.
- Melt the Cheese: Air fry at 350°F (175°C) for another 3–5 minutes until the cheese is bubbly and golden.
Notes
- Always preheat your air fryer for even cooking.
- Use panko breadcrumbs for extra crunch.
- Freshly grated cheese melts better than pre-shredded varieties.
- For extra golden tops, add a touch of olive oil on the cheese layer.
Tips for Air Fryer Eggplant Parmesan:
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Fridge: Store in an airtight container for up to 3 days.
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Reheat: Use the air fryer at 350°F for 3–5 minutes to bring back crispiness.
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Freeze: Wrap individually and freeze up to 2 months.
FAQs for Air Fryer Eggplant Parmesan:
1. Can I use another vegetable?
Yes! Zucchini or portobello mushrooms are great alternatives with similar textures.
2. Can I make this ahead of time?
You can prep and bread the eggplant slices in advance. Store them in the fridge for up to 24 hours before air frying.
3. Is air frying healthier than baking or frying?
Yes, air frying uses significantly less oil, reducing fat and calories while still achieving a crispy texture.
4. What type of eggplant is best?
Globe eggplants are most commonly used, but Italian or Japanese eggplants work well too — they’re sweeter and have fewer seeds.
5. Can I freeze leftovers?
Absolutely! Freeze individually and reheat in the air fryer for best results.
Conclusion:
Air Fryer Eggplant Parmesan is proof that you don’t need a deep fryer or a pile of dishes to enjoy comfort food. It’s crunchy, cheesy, saucy, and totally satisfying — without the guilt or grease. Whether you’re a fan of Italian classics or just looking for a delicious meatless meal, this recipe is sure to hit the spot.