Air Fryer Eggplant Parmesan
I don’t usually write a preface, but here we are. This year I bought a CSA (Community Supported Agriculture) share, hoping to soften the impact of inflation by essentially pre-purchasing vegetables for the season. I’ve loved the experience—the variety, the surprises, and the chance to try new recipes—except when it came to eggplant. My family hates eggplant. No matter how I cook it, they’re not impressed.
Naturally, I thought of the Italian-American classic, Eggplant Parmesan. The problem? I dislike frying eggplant. No matter what you do, the slices soak up oil like a sponge, turning into greasy little bombs. By slicing it thin, salting and pressing it, then cooking in an air fryer, I hoped to solve the sogginess problem. And I think it worked.
Ingredients
This pic is weird. The lighting messed up the color of the big tomato. I got lights to fix. Just know that I know.
For the breaded eggplant
1 Medium eggplant, cut into ¼ -½ in. slices
Salt
¾ C. Bread crumbs (I used the Italian seasoned. If you do not, add some dried Italian seasoning)
¾ C Parmesan
2 Eggs, beaten
For the tomatoes
1-2 Large tomatoes, diced
1 Tbsp olive oil
½ med. onion, diced
2 large cloves garlic, minced
1 tsp. dried oregano (Use Greek if you can.)
1 Tbsp. fresh basil, minced
Pinch red pepper flakes
Salt and pepper
For final assembly
Mozzarella, sliced (The larger more expensive balls work better)
Parmesan cheese, grated
Instructions
Breaded Eggplant
Prep the eggplant:
Lay the slices on a paper towel or baking sheet.
Sprinkle generously with salt on both sides and let sit for 20–30 minutes to draw out excess moisture and bitterness.
Pat dry with a clean towel. (I give them a squeeze. My family does not like soggy eggplant)
Set up breading station:
In one shallow dish, beat the eggs.
In another, mix bread crumbs and Parmesan.
Bread the slices:
Dip each eggplant slice into the beaten egg, then press into the bread crumb–Parmesan mix until well coated.
Air fry:
Preheat air fryer to 370°F.
Arrange slices in a single layer (work in batches if needed).
Spray basket lightly with cooking oil.
Cook for 8–10 minutes, flip, cook for 6-8 minutes until golden and crispy.
Fresh Tomato Sauce
Sauté the onions and garlic
Heat olive oil in a skillet or saucepan over medium heat.
Add the onion and sauté until soft and golden, about 5 minutes.
Stir in garlic and cook 30 seconds, just until fragrant.
Prepare the sauce
Add diced tomatoes (with juice), oregano, and red pepper flakes.
Simmer uncovered for 12–18 minutes, stirring occasionally, until slightly thickened. (Don’t overcook)
Season with salt and pepper.
Stir in fresh basil before serving
Final Assembly
Assemble the eggplant Parmesan
Preheat broiler on high
Using a slotted spoon to remove juice, place tomatoes on eggplant
Layer sliced mozzarella on top
Sprinkle Parmesan on top
Broil
Place the dish under the broiler and cook for 3–6 minutes, keeping a close eye.
Broil until the cheese is melted, bubbling, and starting to brown in spots.
Rest and serve
Remove from oven carefully. Let rest 5 minutes so the layers set.
Garnish with fresh basil or parsley.
If you look close, there is fennel in the sauce. I like fennel in tomato sauce, but some people feel like that is an odd choice, so I left it out. If you like fennel, add it when you add the chopped tomatoes.
About Eggplant Parmesan
Eggplant Parmesan (or Melanzane alla Parmigiana) is a classic Italian dish with roots in Southern Italy, particularly in Naples and Sicily. Despite the name, it isn’t from Parma—the word “Parmigiana” likely refers to the layered style of the dish or the use of Parmigiano-Reggiano cheese. Traditionally, thin slices of eggplant are dredged, fried in olive oil, and layered with tomato sauce, mozzarella, and Parmesan before being baked until bubbly.
Italian immigrants brought the recipe to the United States in the late 19th and early 20th centuries. Over time, the American version grew heartier, often breading the eggplant more heavily and adding extra layers of cheese and sauce. Today, Eggplant Parmesan is loved both in Italy and abroad, celebrated as a comforting vegetarian alternative to Chicken or Veal Parmesan.
Salting
Even though you can skip it if time is short, salting the eggplant is an important step. It not only helps reduce any bitterness but also draws out excess moisture. Since one of the main goals of this recipe is to avoid soggy eggplant, I recommend taking the extra step of patting the slices dry and gently squeezing them before breading.
If you don’t have an air fryer, you can bake the breaded eggplant on a parchment-lined baking sheet at 400°F for 20–25 minutes, flipping halfway through. The cooked slices can also be stored in the refrigerator for up to 2 days, then re-crisped with a quick blast in the air fryer or oven.
One of the biggest advantages of using an air fryer is that it makes the eggplant beautifully crispy with only a fraction of the oil you’d use for pan-frying. That means lighter, less greasy eggplant Parmesan without sacrificing flavor or crunch—making it a healthier option that’s still satisfying.
Air Fryer Eggplant Parmesan FAQ: Healthy, Crispy & Easy Recipe Tips
Do I need to peel the eggplant for Eggplant Parmesan?
No, peeling isn’t necessary. The skin softens as it cooks and helps the slices hold their shape. If your eggplant has very thick or tough skin, you can peel it, but most medium-sized eggplants work well with the skin on.
Can I use zucchini instead of eggplant in Parmesan recipes?
Yes! Zucchini Parmesan is a delicious variation. Slice zucchini into rounds or lengthwise strips, bread them the same way, and slightly reduce the cooking time since zucchini cooks faster than eggplant.
What’s the best cheese for Eggplant Parmesan?
Fresh mozzarella gives you that creamy, melty texture, while Parmesan adds salty, nutty flavor. For extra richness, you can mix in provolone, fontina, or shredded mozzarella.
Is Eggplant Parmesan healthier in the air fryer?
Yes. Air frying gives you crispy, golden eggplant with a fraction of the oil used in pan-frying. This makes it a healthier, lower-calorie option while still tasting indulgent.
Can I make Air Fryer Eggplant Parmesan ahead of time?
Absolutely. Cook the breaded eggplant slices in the air fryer, then store them in the refrigerator for up to 2 days. Re-crisp them in the air fryer or oven before assembling with sauce and cheese.
Can you freeze Eggplant Parmesan?
Yes, but it’s best to freeze the breaded and cooked eggplant slices before adding sauce and cheese. Lay them in a single layer to freeze, then reheat directly from frozen and assemble. Freezing after saucing often makes it soggy.
What can I serve with Eggplant Parmesan?
It’s delicious with pasta (like spaghetti or penne), garlic bread, or a simple green salad. Leftovers also make great eggplant Parmesan sandwiches on crusty bread.
How do I keep Air Fryer Eggplant Parmesan from getting soggy?
Salting and pressing the eggplant slices is key—it removes excess moisture. Using the air fryer instead of frying in oil also keeps the slices light and crisp instead of greasy.
