Description
Quick and crispy air fryer eggplant rounds coated with parmesan and breadcrumbs, delivering a golden crunch outside and tender interior in just 20 minutes. A perfect vegetarian snack or side dish.
Ingredients
1 medium eggplant, sliced into 1/4-inch rounds
1/2 cup grated parmesan cheese
1/2 cup breadcrumbs
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 large egg, beaten
1 tbsp olive oil
Instructions
- Preheat the air fryer to 375°F (190°C).
- In a bowl, mix together parmesan cheese, breadcrumbs, garlic powder, oregano, salt, and black pepper.
- Dip each eggplant slice into the beaten egg, then coat thoroughly with the breadcrumb mixture.
- Lightly brush both sides of the coated eggplant slices with olive oil.
- Arrange slices in a single layer in the air fryer basket, working in batches if needed.
- Air fry for 8–10 minutes, flipping halfway through, until golden brown and crispy.
- Serve warm with marinara sauce or your favorite dip.
Notes
Pat eggplant slices dry before coating for maximum crispiness.
Panko breadcrumbs add extra crunch if desired.
Use gluten-free breadcrumbs for a gluten-free version.
Reheat leftovers in the air fryer to restore crisp texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 4–5 rounds
- Calories: 210
- Sugar: 4g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 55mg
