Crispy Eggplant Parmesan is made with eggplant, flour, 2 eggs, Italian seasoned breadcrumbs; air fry at 400°F for 20 minutes to serve 4. 280 calories per serving.
Ingredients
Steps
- 1
Salt eggplant slices and let sit 20 minutes to draw out moisture. Pat very dry.
- 2
Set up breading station: flour, beaten eggs, breadcrumbs mixed with Parmesan.
- 3
Dredge each slice: flour, egg, breadcrumbs. Press coating firmly.
- 4
Spray with cooking spray. Air fry at 400°F for 6 minutes per side until golden and crispy.
- 5
Spoon marinara on each round, top with mozzarella. Air fry 2-3 more minutes until cheese is bubbly. Garnish with fresh basil.
Tip: Salting and draining the eggplant is essential — it removes bitterness and excess moisture so the coating stays crispy. Don't skip this step or you'll get soggy results.
Why Air Fry This?
- ⏱️Ready in 20 minutes vs ~32 in a conventional oven — no preheating needed.
- 🫒Uses up to 80% less oil than deep frying, bringing this down to 280 calories per serving.
- ✨Achieves the same golden, crispy texture without submerging food in oil.
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Frequently Asked Questions
Cook Crispy Eggplant Parmesan at 400°F for 20 minutes. Salting and draining the eggplant is essential — it removes bitterness and excess moisture so the coating stays crispy. Don't skip this step or you'll get soggy results.
You need: 1 large eggplant, sliced into 1/2-inch rounds, 1 tsp salt, 1/2 cup flour, 2 eggs, beaten, 1 cup Italian seasoned breadcrumbs, 1/4 cup grated Parmesan, 1 cup marinara sauce, 1 cup shredded mozzarella, Fresh basil leaves, Extra Parmesan for serving. This recipe serves 4 with 280 calories per serving.
Crispy Eggplant Parmesan takes 20 minutes total at 400°F. Spoon marinara on each round, top with mozzarella. Air fry 2-3 more minutes until cheese is bubbly. Garnish with fresh basil.
This recipe is rated Medium. It serves 4 and takes just 20 minutes at 400°F.
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