Name: Air Fryer Eggplant
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Cuisine: American, Italian
Ingredients: 1 large globe eggplant (sliced into ¼-inch-thick rounds); Sea salt (for sprinkling); 1 large egg*; ½ cup panko bread crumbs; ½ cup almond flour; ¼ cup grated Parmesan cheese (pecorino cheese, or Vegan Parmesan); ½ teaspoon sea salt; Freshly ground black pepper; Extra-virgin olive oil (for drizzling); Cooked pasta; Tomato Sauce; Cashew Cream; Fresh basil leaves and/or chopped fresh parsley; Red pepper flakes

Air Fryer Eggplant

Crispy and flavorful, this air fryer eggplant is one of our favorite side dishes! I also like to make it into a full meal by serving it over pasta with marinara sauce, fresh herbs, and dollops of cashew cream.

1 hr total 40 min prep 20 min cook 4

Instructions

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1 Preheat the air fryer to 370°F.
2 Sprinkle the eggplant slices with salt on both sides and place in a large colander to drain for 30 minutes.
3 In a shallow bowl, whisk the egg. In a medium bowl or rimmed plate, combine the panko, almond flour, pecorino, salt, and several grinds of pepper.
4 Pat the eggplant slices dry, dip them into the egg, and then into the panko mixture. Place on a plate as you work and then drizzle the slices with olive oil. Place in a single layer in the air fryer and air fry for 17 to 20 minutes, or until crisp and golden brown, flipping halfway through cooking. Work in batches if necessary.
5 Make the eggplant a full meal by serving it with pasta, scoops of tomato sauce, dollops of cashew cream, basil, red pepper flakes, and drizzles of olive oil.