Why You’ll Love 20-Minute Air Fryer Crispy Eggplant Rounds with Parmesan Recipe

I enjoy this recipe because it’s fast, lighter than frying, and still incredibly crispy. I like that the air fryer does most of the work, and I end up with perfectly cooked eggplant that feels indulgent but fits easily into a vegetarian meal plan. I also appreciate how versatile it is as an appetizer or side dish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 egg, beaten
1 tbsp olive oil

Directions

I start by preheating the air fryer to 375°F (190°C). In a bowl, I mix together the parmesan cheese, breadcrumbs, garlic powder, dried oregano, salt, and black pepper. I dip each eggplant slice into the beaten egg, then coat it thoroughly with the breadcrumb mixture.

After coating, I lightly brush both sides of each slice with olive oil. I place the slices in a single layer in the air fryer basket, working in batches if necessary. I cook them for 8 to 10 minutes, flipping halfway through, until they are golden brown and crispy. I serve them warm, often with marinara sauce or another favorite dip.

Servings and Timing

I make this recipe to serve 4 people. The prep time takes me about 10 minutes, the cooking time is around 10 minutes, and the total time comes to roughly 20 minutes.

Variations

I sometimes use panko breadcrumbs when I want extra crunch. I also like adding paprika or chili flakes for a bit of heat. For a dairy-free option, I replace the parmesan with a plant-based alternative.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I put them back in the air fryer for 2 to 3 minutes, which helps bring back the crisp texture.

FAQs

Can I make these eggplant rounds ahead of time?

I prefer them fresh, but I can prep the slices and coating ingredients ahead to save time.

Do I need to peel the eggplant?

I leave the skin on because it helps the slices hold their shape and adds texture.

How do I keep the eggplant from getting soggy?

I pat the slices dry before coating, which helps them crisp up nicely.

Can I bake these instead of air frying?

I can bake them at 400°F, but I find the air fryer gives better crispiness.

What dipping sauces work well?

I like marinara sauce, garlic aioli, or a simple yogurt-based dip.

Can I make this recipe gluten-free?

I substitute gluten-free breadcrumbs and it works well for me.

Why do I need to flip the slices?

Flipping ensures even browning and crispiness on both sides.

Can I use olive oil spray instead of brushing?

I use oil spray sometimes, and it works just fine.

How thick should the eggplant slices be?

I stick to 1/4-inch slices so they cook evenly and stay tender inside.

Is this recipe kid-friendly?

I find kids enjoy the crispy coating and mild flavor.

Conclusion

I find these air fryer crispy eggplant rounds with parmesan to be an easy, reliable recipe that delivers great texture and flavor every time. They’re quick to make, satisfying to eat, and perfect whenever I want a simple yet delicious vegetarian dish.