If you’d told me ten years ago that I’d be gushing about eggplant, I probably would’ve made a face and walked off to find some fries. But things change; now I practically chase fresh eggplant at the market, especially when I want to whip up this Air Fryer Eggplant Parm. The first time I tried it, I was honestly just trying to use up a sad-looking eggplant in my fridge and avoid heating up the whole house with the oven (classic summer move, right?). But wow, this has become my midweek dinner hero. By the way, if you’ve ever tried to bread eggplant and ended up with more breadcrumbs on your counter than on the slices, you’re in good company here. Been there. More than once.

Why You'll Love This (Or At Least Tolerate It When You're Hungry)

I make this when I’m craving something hearty but don’t want to deep-fry (because who really wants to mop the floor after?). My family goes kind of bonkers for it—my kid calls it “crispy pizza eggplant,” which isn’t exactly poetic but pretty much nails it. Also, it’s a sneaky way to get vegetables into the dinner rotation without complaints. When I’ve run out of time, I just go with pre-shredded cheese, and nobody has ever noticed. Oh! And if you’re tired of the eggplant going mushy (yeah, I’ve been there too), the air fryer is like a little crispy miracle worker.

What You'll Need (With Some Flexibility)

1 medium eggplant (or two smaller ones—honestly, I use whatever looks the least shriveled)
Salt (I’ve used flaky sea salt and also the cheap stuff; both work)
1 cup breadcrumbs—Panko is crunchier, but sometimes I just blitz old bread in my blender
½ cup grated Parmesan (my grandmother swore by the real-deal Parmigiano-Reggiano, but pre-grated is fine for normal people)
1 teaspoon dried Italian herbs (or just a pinch of oregano—I’m not fussy)
2 eggs, beaten (I’ve tried using aquafaba for vegan friends and, well, it works okay)
1 cup marinara sauce (jarred is fine—Rao’s is my go-to, but use whatever you dig)
¾ cup shredded mozzarella (pre-shredded works; fresh is fancier and melts a bit differently)
Olive oil spray (or just brush on if you don’t have a sprayer—no biggie)

How I Make This (And Sometimes Mess Up Along the Way)

Slice the eggplant into rounds, about ½ inch thick. I don’t bother peeling, but if the skin bugs you, go for it.
Salt both sides and let them hang out on a rack or colander for about 20 minutes. I used to skip this, but actually, it keeps things less soggy. Rinse and pat dry—don’t fret if you miss a spot.
Set up your breading station: One plate with beaten eggs, another with breadcrumbs, Parm, and herbs. Sometimes I throw in a little garlic powder if I’m feeling wild.
Dip eggplant slices first in egg, then the breadcrumb mix. Press gently so it sticks—this is where my kitchen turns into a crumb explosion zone.
Preheat the air fryer to 375°F (190°C). If your air fryer doesn’t preheat, don’t stress—it still works, just might take a minute longer.
Arrange slices in the basket (don’t crowd them, or they’ll steam, not crisp). Spray or brush lightly with olive oil.
Air fry for 7–10 minutes, flip, spray again, and go for another 5–7 minutes. I sneak a bite here—just to be sure. They should look golden and smell like toasted heaven.
Top with marinara and cheese, then air fry 2–3 more minutes, until bubbly. If cheese tries to escape and burn, that’s normal—scrape it off and eat it as a cook’s treat!

Notes: The Things I Wish I'd Known

If you skip salting, sometimes eggplant gets weirdly bitter. But honestly, I’ve gotten away with skipping it when in a hurry.
Overcrowding is the enemy of crispiness (learned the hard way after a soggy dinner party).
Panko breadcrumbs get crispiest, but leftover sandwich bread blitzed in a food processor works in a pinch.

Variations I’ve Tried (Including the Odd Flop)

Gluten-free: Swap in GF panko or crushed Rice Chex. It’s not exactly the same, but still solid.
Vegan: Use plant-based cheese and aquafaba for the egg. It was... fine. Not my favorite, but my vegan cousin loved it.
Once, I tried adding roasted red peppers in the stack—looked fancy, but ended up kinda soggy. Wouldn’t repeat unless you really pat them dry.

What If You Don’t Have All the Gear?

I use a basket air fryer, but one friend swears by her oven-style one. Don’t have an air fryer? Bake at 425°F on a wire rack, and add a little extra time. You’ll miss some crisp, but it’s still pretty great—and hey, one less kitchen gadget to store.

Stashing Leftovers (If There Are Any...)

Store in an airtight container in the fridge for up to 2 days. You can re-crisp in the air fryer for a few minutes. But honestly, around here, it barely lasts till lunch the next day—someone always sneaks a midnight snack.

How I Like to Serve It (And Sometimes Go Overboard)

This is great with spaghetti, but I actually like it on a crusty roll as a messy sandwich, extra sauce on the side. Occasionally, I’ll toss a handful of arugula with lemon and pile it on top—makes me feel like I’m eating at a trendy cafe, even if there are Legos under the table.

Things I’ve Learned the Hard Way (AKA Pro Tips)

Don’t rush the breading—if you skip pressing on the crumbs, they’ll just bail out in the fryer. I regretted that one.
Let the fried eggplant sit for a minute before adding sauce and cheese or it can get a bit too soft.
The air fryer basket gets real hot—use tongs (learned by touch, ouch).

FAQ (Because People Actually Ask Me These Things)

Can I freeze this? I honestly don’t recommend it. The texture goes a bit odd, like damp cardboard, but if you must, freeze after breading and before frying.
Is salting the eggplant necessary? I get this a lot. It’s not strictly required, but it really does help; I skip it when I’m lazy, but then sometimes regret it.
Which air fryer do you use? I have a Cosori (not sponsored, just like it); check Serious Eats' guide if you want the pros and cons of different models.
What sauce do you use? I like Rao’s, but honestly, most store brands are good. If you want to make your own, Bon Appetit has a simple one I like (if I’m feeling ambitious!).
Can I make this ahead? Sure, you can bread the eggplant in the morning, leave it covered in the fridge, and then just fry and bake at dinnertime. On second thought, maybe fry right before eating for max crunch.

So there you have it. Not perfect, but honestly, that’s half the fun—because a little wonkiness just means more room for cheese, right? Plus, if you end up with a few leftover breadcrumbs, just toss them over a salad for a crispy bonus. Gotta love a good kitchen hack.

Air Fryer Eggplant Parm: My Go-To Crispy, Cheesy Recipe

Why You'll Love This (Or At Least Tolerate It When You're Hungry)

What You'll Need (With Some Flexibility)

How I Make This (And Sometimes Mess Up Along the Way)

Notes: The Things I Wish I'd Known

Variations I’ve Tried (Including the Odd Flop)

What If You Don’t Have All the Gear?

Stashing Leftovers (If There Are Any...)

How I Like to Serve It (And Sometimes Go Overboard)

Things I’ve Learned the Hard Way (AKA Pro Tips)

FAQ (Because People Actually Ask Me These Things)

Air Fryer Eggplant Parm

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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