Air Fryer Eggplant Recipes

AIR FRYER EGGPLANT PARMESAN

Air Fryer Eggplant Parmesan image

These eggplant Parmesan rounds are oil free and grease free, yet they are crispy and crunchy. All due to cooking it in an air fryer. They are good eaten right out of the air fryer or topped with marinara sauce and mozzarella cheese. Either way they are delicious.

Provided by Yoly

Categories Appetizers and Snacks Cheese

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

½ cup Italian bread crumbs
¼ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon freshly ground black pepper
¼ cup flour
2 large eggs eggs, beaten
1 medium eggplant, sliced into 1/2-inch rounds
1 cup marinara sauce, or more to taste
8 slices mozzarella cheese, or as needed

Steps:

Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten eggs in a third shallow bowl.
Dip sliced eggplant first in flour, then in beaten eggs, and finally coat with bread crumb mixture. Place coated eggplant on a plate and let rest for 5 minutes.
Preheat an air fryer to 370 degrees F (185 degrees C).
Place breaded eggplant rounds in the air fryer basket, making sure they are not touching; work in batches if necessary. Cook for 8 to 10 minutes, flip each round, and cook until desired crispiness is achieved, 4 to 6 minutes more. Top each eggplant round with marinara sauce and 1 slice mozzarella cheese. Place basket back in the air fryer and cook until cheese has started to melt, 1 to 2 minutes. Repeat with remaining eggplant, if necessary.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.5 g, Cholesterol 134.6 mg, Fat 15.7 g, Fiber 7.5 g, Protein 24.3 g, SaturatedFat 8 g, Sodium 1562.9 mg, Sugar 10.7 g

AIR FRYER EGGPLANT RECIPE

Air Fryer Eggplant Recipe image

This healthy, EASY air fryer eggplant recipe is ready in 15 minutes, with just 4 ingredients! Making eggplant in the air fryer is faster than other methods, plus this one has a delicious crispy, cheesy coating.

Provided by Maya Krampf

Categories Appetizer Side Dish

Time 15m

Number Of Ingredients 6

Ingredients

1 medium Eggplant ((sliced))
2 tbsp Olive oil
1 tsp Sea salt
1/2 tsp Black pepper
1 cup Grated parmesan cheese
2 tsp Italian seasoning

Steps:

Preheat the air fryer to 375 degrees F (190 degrees C).

Nutrition Facts : Calories 202 kcal, Carbohydrate 8.6 g, Protein 10.9 g, Fat 14.4 g, SaturatedFat 5.3 g, Cholesterol 22 mg, Sodium 966.3 mg, Fiber 3.9 g, Sugar 4.3 g, ServingSize 1 serving

AIR FRYER EGGPLANT PARM

Air Fryer Eggplant Parm image

Eggplant Parmesan is a dish I grew up eating-both at my Nonna's house in the Bronx and any red checkered tablecloth Italian joint. This version is lightened up thanks to the air fryer, but still delivers on the promise of crispy eggplant smothered in red sauce and ooey gooey cheese. The best part: it comes together in a snap and there is no oil to clean up after dinner. So, pour yourself a glass of chianti and enjoy!

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1 1/4 cups panko or plain dried breadcrumbs
3/4 cup grated Parmesan, plus more for serving
2 tablespoons dried Italian herb seasoning
3 teaspoons garlic powder
One 1-pound eggplant, peeled and very thinly sliced crosswise
2 cups jarred tomato sauce
3 tablespoons chopped fresh basil leaves, plus more leaves for serving if desired
16 ounces fresh pre-sliced mozzarella
Extra-virgin olive oil, for serving, optional

Steps:

Preheat a 6-quart air fryer to 375 degrees F. Line a baking sheet with parchment paper.
Whisk together the flour, 1/4 teaspoon kosher salt and a couple grinds of pepper in a shallow bowl. Whisk together the eggs and a splash of water in a second shallow bowl. Whisk together the panko, Parmesan, dried Italian herb seasoning, 2 teaspoons garlic powder, 1/4 teaspoon salt and a couple grinds of pepper in a third shallow bowl.
Dip the eggplant slices into the flour mixture and shake off any excess. Place into the egg wash and flip to evenly coat. Allow any excess egg to drip off, then press in the panko mixture, making sure both sides are evenly coated. Place on the prepared baking sheet.
Gently place half of the breaded eggplant into the air fryer basket, shingling to create a single layer. Cook, shaking the tray halfway through to separate any rounds that may have stuck together, until golden brown and crispy, 13 to 15 minutes. Place the cooked eggplant on the prepared baking sheet, then repeat with the remaining uncooked breaded eggplant.
Meanwhile, stir together the tomato sauce, the remaining 1 teaspoon of garlic powder and the chopped basil in a small saucepan and cook over medium-low heat until simmering and warmed through, about 5 minutes.
Line the air fryer basket with parchment, then add half of the cooked eggplant in a single layer. Cover the eggplant to the edges with 1 cup of the seasoned tomato sauce. Top with 8 ounces of the mozzarella. Repeat with the remaining cooked eggplant, 1 cup seasoned tomato sauce and 8 ounces mozzarella to create a second layer. Cook until the edges are deeply golden brown and the cheese melts, 5 to 7 minutes.
Remove to a serving platter. Drizzle with olive oil and garnish with fresh basil leaves if desired. Serve immediately, although it will be even better the next day!

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