Air Fryer Eggplant Parm

Air Fryer Eggplant Parm is an easy and healthy meatless dinner or lunch ready in under 30 minutes. Tender eggplant slices are crisped up in an air fryer, topped with marinara sauce and melted mozzarella cheese.

I also have this basic and delicious air fryer eggplant recipe.

The best air fryer eggplant parmesan recipe

While I love the classic eggplant parmesan that’s typically fried in oil, layered with marinara sauce, mozzarella and parmesan cheese and baked as a casserole, I wanted to create a version that’s lighter and less time-consuming to make. Using air-fried breaded eggplant slices results in a beautifully crispy dish that’s quick, easy and way less heavy than the classic layered casserole. Serve it with marinara sauce and a simple green salad for a no-fuss summer dinner.

If you're looking for more meatless air fryer recipes, try these epic Air Fryer Potato Slices or these low-carb Air Fryer Butternut Squash Fries.

Ingredient notes

Eggplant: for best results, pick a medium sized eggplant that’s firm and shiny.
Salt: used on eggplant before cooking to remove excess moisture and bitterness.
Panko: I like using panko because it’s lighter and crispier than regular bread crumbs.
Eggs: to help adhere the panko coating to eggplant slices.
Parmesan cheese: freshly grated Parmigiano Reggiano is always the best but you can use whatever grated hard cheese you have on hand.
Marinara sauce: use homemade or good quality store bought tomato sauce. My favorite is this one from Rao’s that I buy at Costco or Sam’s Club.
Mozzarella Cheese: grated melted and bubbly mozzarella cheese is the best part of eggplant parmesan, in my opinion.
Garlic powder & Italian seasoning: used to season the breading.
Basil leaves (optional): sprinkle on top of the dish for added freshness.

How to make air fryer eggplant parm

1. STEP 1: Salt the eggplant and leave for 30 minutes. This step may seem excessive but it makes a big difference if you want the eggplant to be creamy inside and crispy on the outside. Sprinkling the eggplant slices and letting them sit for a while draws the moisture and any bitterness out of the eggplant. You will see beads of water on top of the eggplant after 20-30 minutes. Just pat the eggplant dry with a paper towel before dipping it in egg and panko.

2. STEP 2: Season the breading. Plain panko is pretty bland so I like to add good quality Italian seasoning and garlic powder to my breading. This will produce a well-seasoned final dish.

3. STEP 3: Slice eggplant evenly. Try to make all the slices about ½ inch thick. This is important to make sure your eggplant slices cook evenly and none of them get overcooked while others are not tender enough.
4. STEP 4: Grate the parmesan. Good quality hard cheese is key to a flavorful eggplant parm. Grating a fresh chunk of Parmigiano, Pecorino Romano or Asiago and mixing it with panko makes a huge difference in the flavor of this dish.
5. STEP 5: Coat the eggplant thoroughly in panko. Thick coating ensures ultra crispy texture! In a shallow bowl dip the slices in egg and take your time to coat them well so that there are no “bald” patches.

Note: At this stage the coating likes to fall off so handle it gently when setting aside on a baking tray.

6. STEP 6: Use a large air fryer. To air fry 4 eggplant slices you will need at least a 7-quart air fryer such as this one from GoWise. Smaller air fryers will only fit 2 slices at a time so it may make more sense to make this eggplant parm in the oven (see directions in the recipe card below).

7. STEP 7: Spray the basket of your air fryer with olive oil (or non-stick spray). Place 4 slices of breaded eggplant in one single layer at the bottom of the air fryer. Air fry for 8 minutes. Next, top with a little marinara sauce and sprinkle with mozzarella cheese. Air fry for 1-2 more minutes or until the cheese is melted and bubbly.

8. STEP 8: Repeat with the remaining 4 eggplant slices. Garnish with fresh basil leaves and serve hot, on its own or with more marinara sauce!

Can I make this recipe in the oven?

Yes! I tested this recipe both in the air fryer and in the oven and both versions come out delicious. Like with my oven baked pesto chicken parm, I especially like making it in the oven if I have more people to feed as you can easily double the recipe and bake all eggplant slices at the same time on one large baking sheet.

Specific directions for making eggplant parm in the oven can be found in the recipe card below.

Storage tips

To store leftovers, allow the eggplant to cool and place in an airtight container in layers. It will keep in the fridge for up to 5 days.

To reheat, pop in the air fryer for 2-3 minutes, or nuke it in the microwave until heated through.

Serving suggestions

For a lazy summer dinner, pair this eggplant parm with a simple green salad dressed with a bright vinaigrette (try my delicious homemade Greek dressing) and a slice of fresh crusty bread.

It also makes a great side dish for pastas, chicken or grilled fish. Try it alongside this shrimp linguine, my chicken and veg kabobs or with this ground chicken pasta soup.

Recipe tips and tricks

• Make sure your eggplant slices are roughly the same size and thickness.
• Spray the air fryer basket with olive oil or a good quality non stick spray - this will help make it crispy.
• For a gluten-free version, use gluten-free panko breadcrumbs.
• Don't overcrowd eggplant slices in the airfryer. They should be in a single layer and not touching each other.
• Use good quality marinara sauce, such as Rao's.

More healthy dinner ideas

• Italian Stuffed Zucchini Boats with Ground Chicken
• Creamy Veggie Chickpea Pasta Bake with Feta
• Chicken & Mushroom Cauliflower Rice Casserole (keto)
• Mexican Quinoa Stuffed Peppers
• Healthy Shepherd's Pie (with ground turkey)