This delicious air fryer eggplant parmesan is a crowd-pleasing vegetarian dish. It's crunchy on the outside, tender on the inside, and topped with gooey melted cheese. Warm marinara sauce adds a bright, saucy finish to the crispy savory eggplant.
We put a spin on a traditional eggplant parm to make it a faster weeknight-friendly meal. The result is a healthy and hearty dish that your family will love!
Why you'll love this recipe
- Healthier: Eggplant parmesan is usually deep-fried. However, this recipe delivers all the flavor without frying. You'll be shocked at how little oil is needed!
- Faster: Traditional eggplant parmesan takes a lot of time to make. This recipe has all the flavors of eggplant parmesan, but uses a few simple "hacks" to speed up prep time. Therefore, you can actually enjoy homemade eggplant parmesan on a weeknight!
- Crispy and delicious: The air fryer makes for crispy eggplant in a fraction of the time. And, we prefer to plate the eggplant on top of the warm marinara sauce, to keep the eggplant as crispy as possible. (An added bonus is it makes air fryer cleanup easier too!)
- Can be made with or without an air fryer: If you don't have an air fryer, you can still enjoy this recipe! Simply scroll down to the recipe card for the alternate oven instructions.
Ingredients (and substitutes)
Here's what you need to make this delicious air fryer eggplant parmesan recipe:
- Eggplant: Choose a firm and plump eggplant—that's how you know it's good! You don't need to peel or salt the eggplant for this recipe, which keeps prep down down.
- Panko Breadcrumbs: Panko adds a nice crunch, without the need to deep fry! You could use whole-wheat panko breadcrumbs if you'd like.
- Marinara Sauce: Use your favorite marinara sauce (we love this one). If you don't have marinara sauce, you could use another red pasta sauce instead.
- Mozzarella: We use a low-moisture mozzarella (sometimes labelled "pizza mozzarella"). You could substitute with fresh mozzarella. Or, if you want to skip the step of cutting mozzarella, substitute with pre-sliced provolone cheese.
- Parmesan: Parmesan seasons the breadcrumbs and makes a tasty garnish. Imported Parmesan cheese isn't typically vegetarian—so if that's a concern, look for a "vegetarian-friendly" Parmesan (made without rennet). Or, substitute another Italian hard cheese, such as Asiago.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more eggplant recipes? Check out: Roasted Veggie Sandwiches with Peri Peri, Vegan Meatless Meatballs, Miso Glazed Eggplant Skewers, and Parsnip Mashed Potatoes with Mediterranean Eggplant.
How to make (step-by-step photos)
This eggplant parmesan recipe follows the traditional steps of coating eggplant in flour, then egg, then breadcrumbs. But instead of deep-frying the eggplant and layering it in a casserole dish...we've put a spin on the classic. See below for how to make our variation:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Do you love your air fryer? Check out our popular air fryer recipes: Air Fryer Breakfast Potatoes, Air Fryer Broccoli Fries, Crispy Breaded Air Fryer Tofu, Vegan Avocado Fries, Air Fryer Pita Chips, and Broccoli Tater Tots.
Serving suggestions
This air fryer eggplant parmesan makes a yummy vegetarian main dish. For more protein, you could add canned white beans to the marinara sauce.
For a heartier meal, you can pair it with other sides—such as garlic bread, caesar salad, or roasted vegetables (such as Air Fryer Cabbage, Air Fryer Broccolini, Brussels Sprouts).
Alternatively, you could serve this as an appetizer. Simply spread out the crispy eggplant on a serving platter and top with fresh basil as a garnish. We recommend serving the marinara sauce on the side, so the eggplant doesn't get soggy. Guests can spoon some marinara sauce on top when they're ready to enjoy!
Recipe FAQs
No, you don't need to peel the eggplant. We don't mind the skin, so we skip this step to save time. But, if you prefer to peel eggplant, go right ahead!
No, you don't need to salt and drain the eggplant for this recipe.
Mozzarella cheese can be a bit tricky to slice if you're aiming for perfectly round slices. We find that unflavored dental floss makes for clean cuts without squishing the cheese. (That's the method we used to slice the cheese in these photographs).
Alternatively, you could try a specialty cheese cutter—or just use the sharpest knife you have. And don't worry too much: they'll taste the same, even if the slices aren't perfectly round.
Other Italian-inspired recipes:
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📖 Recipe
Air Fryer Eggplant Parmesan
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon fine sea salt, divided
- ¼ teaspoon black pepper (more for garnish)
- 2 large eggs, whisked
- 2 tablespoons water
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese (more for garnish, see note 1)
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 1 (14 to 16 oz) eggplant, cut into ¼-inch thick rounds
- Oil spray
- 12 oz mozzarella, thinly sliced (see note 2)
- 3 cups marinara sauce, warmed (approx 1 (1 lb 8 oz) jar)
- Fresh basil (optional, for garnish)
Instructions
- Prep: In a shallow bowl, combine flour, ¼ teaspoon of the salt, and pepper. In a second shallow bowl, mix eggs and water thoroughly. Then, in a third shallow bowl, combine panko, Parmesan, Italian seasoning, garlic powder, and the remaining ¼ teaspoon salt.
- Coat eggplant: Dip one piece of eggplant into the flour mixture to coat both sides. Then, dip it into the egg mixture to wet both sides. Transfer to the panko mixture and coat both sides. Arrange the coated eggplant into a single layer in an air fryer basket, repeating as needed (see note 3).
- Air fry (see note 4 for oven method): Spray the eggplant with oil. Bake in an air fryer (no need to preheat) at 375°F (190°C) until golden brown, about 10 minutes (time varies by air fryer). Top each piece of eggplant with a slice of mozzarella. Bake again at 375°F (190°C) until cheese is melted and golden brown, about 3 minutes.
- Serve: Divide the warmed marinara sauce into shallow serving bowls or plates. Top with the crispy eggplant. Garnish with extra Parmesan and fresh basil, if using.
Notes
- Parmesan: If you need vegetarian-friendly Parmesan, look for one made with "microbial enzymes" rather than "rennet". Alternatively, Parmesan can be substituted for another Italian hard cheese, such as Asiago.
- Mozzarella: We use low-moisture mozzarella ("pizza mozzarella"). It is often sold as a ball or block. You could substitute fresh mozzarella, which will be wetter. If you're having trouble getting clean slices with a knife, try using unflavored dental floss instead. Alternatively, you can skip the slicing altogether by buying pre-sliced cheese (mozzarella or provolone).
- Air frying: Eggplant should be arranged in a single, non-overlapping layer so the eggplant can get crispy. You will need to cook the eggplant in batches. Batches vary based on the size of your air fryer. (Our air fryer oven required 2 batches).
- Oven method: If you don't have an air fryer, you can bake the eggplant in a conventional oven instead. Pre-heat oven to 425°F (220°C). Arrange eggplant in a single layer on a parchment lined baking sheet and spray with oil. Bake until golden brown, about 20 minutes. Top with cheese and return to the oven until cheese is melted and golden brown, 5 to 7 minutes.
Noelle D says
I loved this version of Eggplant Parm. Very clever to serve the sauce on the bottom so I didn't have to worry about it getting soggy. Will make this recipe again. Next time will serve it with spaghetti.
bri says
Glad to hear you enjoyed this recipe Noelle! Thanks so much for taking the time to write in. Hope you enjoy the spaghetti version just as much:)