Air Fryer Eggplant Parmesan

July 12, 2021 | By Kristen Chidsey | 10 Comments | *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe Print Recipe

Air Fryer Eggplant Parmesan is a healthier way to enjoy a classically heavy dish. Made with eggplant that is coated in seasoned breading, air-fried until tender and crispy, and then finished with mozzarella, this recipe for Air Fryer Eggplant Parmesan is simple and delicious.

The air fryer makes the same crispy, crunchy, tender eggplant parmesan you know and love--just minus the fat and calories of the deep-fried version!

Stack of air fryer eggplant parmesan on gray plate topped with parmesan.

Eggplant Parmesan is one of my favorite comfort food recipes. I love the tender, eggplant, the crispy breading, and of course the gooey mozzarella cheese.

While I have already lightened up this classic recipe with my recipe for Baked Eggplant Parmesan, Air Fryer Eggplant Parmesan is easier and faster to prepare. Not to mention, using the air fryer instead of the oven keeps the heat out of the kitchen, making this recipe perfect to enjoy in the heat of the summer when eggplant is plentiful.

Notes on Ingredients Needed

Ingredients for Eggplant Parmesan on counter.

Eggplant: Select an eggplant with smooth, shiny skin, and that feels heavy for its size. Smaller eggplants are a better choice, as they tend to be less bitter than larger eggplant.
Breadcrumbs: Panko breadcrumbs are best for the crunchy, crispiest breading. They can be found right next to traditional breadcrumbs in your grocery store. The results of using panko over classic breadcrumbs are huge, so using panko is strongly encouraged for the best results.
Parmesan Cheese: Since parmesan is one of the stars of this dish, I recommend using freshly grated parmesan over a jarred parmesan.
Spices: It is important to add layers of flavor to the eggplant as you prepare
Tomato Sauce: Use your favorite jarred or homemade spaghetti sauce.
Mozzarella Cheese: Use either sliced fresh mozzarella or shredded mozzarella cheese.

How to Make Eggplant Parmesan in an Air Fryer

Eggplant can be very bitter if not prepared correctly. The way to combat this bitterness is to lay sliced eggplant on a rack over a baking sheet and heavily salt both sides of the eggplant with kosher salt. Let the eggplant sit for at least 30 minutes and up to 90 minutes. As the eggplant sits, the salt will draw out the eggplant's natural liquid, which rids it of its bitterness.

After letting the eggplant sit, rinse away the salt and pat the eggplant dry.
Set up 3 shallow dishes in which to prepare the breading station for the eggplant. In the first dish, mix the flour with a bit of salt and garlic powder. In the second dish, whisk the egg with 2 tablespoons of water and a pinch of salt. In the final dish, combine the panko, parmesan cheese, garlic powder, oregano, and red pepper flakes.

Dredge each slice of the eggplant in the four mixture, shaking off the excess. Then dip into the egg mixture, allowing the excess egg mixture to drip off the eggplant. Finally, coat the eggplant slices in the breadcrumb mixture, pressing to adhere the breading to the eggplant.
Spray the breaded eggplant with cooking spray and then place it sprayed side down into the basket or tray of the air fryer. Be careful to not overlap the eggplant, so that it cooks and browns evenly. You may need to work in batches if preparing more than two servings.
Spray the top of the eggplant slices with cooking spray.
Air fry at 370 degrees F for 6 minutes.
Remove the basket, flip the eggplant, spray again with cooking spray and return back to the air fryer and cook for an additional 6 minutes at 370 degrees F.
Remove the basket, spread 1-2 tablespoons of the tomato sauce on top of the eggplant, and then top with sliced or shredded mozzarella cheese and a bit more parmesan cheese.
Return the air fryer, and air fry for 3-4 minutes at 370 degrees F, or until the cheese is melted and browned.

Collage of 4 pictures showing steps of air frying eggplant.

Serving Suggestions

Eggplant Parmesan is delicious when served with a side of Instant Pot Spaghetti, Baked Rotini, a tossed Greek Salad, Italian Baked Vegetables, or even just additional spaghetti sauce.

Sliced eggplant parmesan stacked on gray plate with air fryer in background.

Storing and Reheating

Store leftover eggplant parmesan in an airtight container for up to 3 days in the refrigerator. To reheat, air fry the eggplant for 3 minutes at 360 degrees, or until warmed through.

Recipe FAQs

Do you need to peel eggplant?

I highly recommend peeling the eggplant when making eggplant parmesan. The peel is quite bitter and can be tough and chewy.

What is the best air fryer to use for this recipe?

This recipe will work with any air fryer you have. I personally have a basic GoWise Air Fryer that has worked well for me. You can even prepare this using the air fryer lid for the instant pot.

Can this recipe be doubled?

Absolutely! Just keep in mind you will need to work in batches, so you don't overcrowd your air fryer. If you need to prepare the eggplant in batches, place the uncooked breaded eggplant in the refrigerator while the first batch is in the air fryer. Once the first batch has been cooked through, place the cooked eggplant parmesan on a sheet pan and hold warm in a 200-degree oven.

Can this Eggplant Parmesan be made gluten-free?

Yes, you can use an all-purpose 1:1 gluten-free flour in place of the all-purpose flour and gluten-free breadcrumbs in place of panko. Or you can use my recipe for Low Carb Eggplant Parm, which uses coconut flour for the breading and air fry as this recipe for Air Fryer Eggplant Parmesan directs.

Do the red pepper flakes make this spicy?

The red pepper flakes do add a tiny kick to the breading, but it is not overwhelming. Feel free to omit if you are sensitive to spice.

More Air Fryer Favorite Recipes

If you enjoyed this healthier air-fried Eggplant Parmesan, I would love for you to leave a comment and review below.

« Homemade Salsa Verde

Instant Pot Mongolian Beef »