# Air Fryer Eggplant Parmesan > Salt 1.25 cm (1/2 inch) slices from a 600 g eggplant for 20 minutes and pat dry. Coat them in flour, egg and panko mixed with grated hard cheese, then brush with oil. Air fry at 200°C (400°F) in two batches for 8-10 minutes each, turning once. Top with marinara and mozzarella and air fry at 180°C (350°F) for 3 minutes to melt. Source: https://savourrecipes.com/recipe/air-fryer-eggplant-parmesan Author: Daniel Okafor | Published: Nov 9, 2026 Categories: Air Fryer Recipes, Italian Recipes Collections: Fall Recipes Tags: Vegetarian, Comfort Food Eggplant parmesan usually means frying slice after slice in oil. Here the breaded slices crisp in the air fryer with a brush of olive oil, then each batch gets a spoonful of marinara and mozzarella and goes back in for 3 minutes to melt. Salting the slices first draws out water, so they turn tender rather than soggy. ## Key facts - Prep time: 20 mins - Cook time: 26 mins - Salt the eggplant: 20 mins - Total time: 1 hr 6 mins - Yield: 4 servings - Difficulty: Medium - Cuisine: Italian-American - Method: Air frying - Calories: 395 per serving ## Ingredients ### Eggplant - 1 large eggplant, about 600 g (1 1/3 lb) - 1 tsp salt, for drawing out water ### Breading - 40 g all-purpose flour, 1/3 cup - 2 large eggs - 75 g panko breadcrumbs, 1 1/4 cups - 30 g vegetarian hard cheese or Parmesan, finely grated, about 1/3 cup; traditional Parmesan is made with animal rennet - 1 tsp dried Italian seasoning - 1/2 tsp garlic powder - 1/4 tsp black pepper - 2 tbsp olive oil, for brushing or spraying ### Topping - 250 ml marinara sauce, 1 cup, plus extra for serving if you like - 150 g low-moisture mozzarella, shredded, about 1 1/2 cups - 2 tbsp vegetarian hard cheese or Parmesan, finely grated, about 10 g - fresh basil leaves, for serving (optional) ## Equipment - Air fryer (5.5 L / 6 qt, holds about 6 slices per batch) - Colander or wire rack - 3 shallow dishes - Pastry brush or oil spray bottle - Thin spatula ## Instructions 1. **Salt the eggplant.** Trim the ends of the eggplant and cut it into 1.25 cm (1/2 inch) rounds; you should get about 12. Lay them in a colander or on a wire rack, sprinkle both sides with the salt and leave for 20 minutes, until beads of water appear. Pat the slices very dry with paper towels, pressing firmly. 2. **Set up the breading.** Put the flour in a shallow dish. Beat the eggs in a second dish. In a third, mix the panko, 30 g grated cheese, Italian seasoning, garlic powder and pepper. 3. **Bread the slices.** Coat each slice in flour and tap off the excess, dip it in the egg and let the extra drip off, then press it into the panko mixture on both sides. Lay the slices on a tray and brush or spray both sides with the olive oil. 4. **Preheat the air fryer.** Preheat the air fryer to 200°C (400°F) for 3-5 minutes. 5. **Air fry the first batch.** Arrange half the slices in the basket in a single layer; a 5.5 L (6 qt) basket holds about 6. Air fry for 8-10 minutes, turning them halfway, until golden and crisp outside and tender when pierced with a knife. 6. **Top and melt.** Spoon a heaped tablespoon of marinara onto each slice in the basket and scatter over a share of the mozzarella and the 2 tbsp grated cheese. Lower the heat to 180°C (350°F) and air fry for 2-3 minutes, until the cheese has melted and starts to bubble. Lift the slices out with a thin spatula. 7. **Cook the second batch.** Raise the heat back to 200°C (400°F) and air fry, top and melt the remaining slices the same way. 8. **Serve.** Serve 3 slices per person, scattered with basil, with any extra marinara warmed for spooning over. Spaghetti or a green salad goes well alongside. ## Tips - The times assume a 5.5 L (6 qt) basket that holds 6 slices, so 2 batches. In a smaller basket, cook 3 or 4 batches and allow 13 minutes for each. Air fryers vary, so check the first batch at 7 minutes. - To serve everything hot at once, keep the finished slices on a tray in a 100°C (210°F) oven while the second batch cooks. - Choose a firm, glossy eggplant that feels heavy for its size. Cut the slices evenly: thinner ones burn before they soften, and thicker ones stay firm in the middle. - To keep the dish vegetarian, use a vegetarian hard cheese, since traditional Parmesan is made with animal rennet, and check that the mozzarella is made with microbial or vegetable rennet. ## Variations - Gluten-free: use gluten-free flour and gluten-free panko, and check the marinara label. - Zucchini parmesan: use 2 medium zucchini cut lengthwise into 1 cm planks and skip the salting. They need 7-9 minutes before topping. - Eggplant parmesan sandwiches: tuck 2 topped slices into a toasted ciabatta roll with fresh basil. ## Storage - Fridge: Refrigerate within 2 hours in an airtight container for 3-4 days. The crust softens in the fridge. - Freezer: Freeze breaded, air-fried slices before topping them, first on a tray and then in a bag, for up to 2 months. Air fry from frozen at 200°C (400°F) for 6-8 minutes, then top and melt as in the recipe. - Reheat: Reheat topped slices in the air fryer at 180°C (350°F) for 4-5 minutes, until hot to 74°C (165°F) in the centre. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 395 | 20 g | 32 g | 21 g | ## Frequently asked questions ### Do you have to salt eggplant before air frying? It's worth it for eggplant parmesan. Salting the slices for 20 minutes draws out water, so they turn tender and the coating stays crisp instead of steaming. Pat them very dry afterwards; much of the salt comes off with the water. ### Should you peel eggplant for eggplant parmesan? No. The skin of a firm, glossy eggplant softens as it cooks and helps the slices hold together. Peel it only if the eggplant is large and the skin is tough or blemished. ### How do you keep air fryer eggplant parmesan crispy? Pat the salted slices very dry, press the panko on firmly, brush both sides with oil and cook them in a single layer with space between the slices. Add the sauce only at the end so it doesn't soak into the crust, and serve any extra on the side. ### Is eggplant parmesan vegetarian? It contains no meat, but traditional Parmesan is made with animal rennet. For a strictly vegetarian dish, use a vegetarian hard cheese and a mozzarella made with microbial or vegetable rennet, and check the marinara label. ### Can you make air fryer eggplant parmesan ahead? Yes. Bread and air fry the slices up to 1 day ahead and refrigerate them in a single layer in a covered container. Re-crisp them at 200°C (400°F) for 3-4 minutes, then top with marinara and mozzarella and melt as in the recipe. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.