This air-fryer eggplant is crispy on the outside with a tender middle. You can fit more slices in the basket when you use smaller eggplant. Dip these crispy slices in marinara or pesto, or drizzle with balsamic glaze.
Ingredients:
2 small eggplants, sliced 1/4-inch thick
½ teaspoon salt
¼ cup all-purpose flour
2 large egg, lightly beaten
½ cup whole-wheat panko breadcrumbs
¼ cup grated parmesan cheese, plus more for garnish
1 ½ teaspoons italian seasoning
1 tablespoon chopped fresh parsley
Directions:
Sprinkle eggplant slices evenly with salt and let stand for 10 minutes. Pat the eggplant slices dry with a paper towel.
Spread flour in a shallow dish. Place eggs in a separate shallow dish. Stir panko, Parmesan and Italian seasoning together in a third shallow dish. Dredge the eggplant slices in the flour, then dip in the egg, shaking off excess; dredge in the panko mixture.
Preheat air fryer to 350°F. Arrange half of the eggplant slices in an even layer in the fryer basket; coat the eggplant generously with cooking spray. Cook until crispy and golden on one side, 5 to 6 minutes. Flip the eggplant slices; coat with cooking spray and cook until golden and crispy, 5 to 6 minutes. Transfer to a plate. Repeat the procedure with the remaining eggplant slices. Sprinkle with parsley; garnish with additional Parmesan, if desired.
