Crispy, golden, and totally addictive—these air fryer eggplant parmesan crisps are everything you love about eggplant parm in snackable form. Each slice is lightly breaded, air fried until crisp, and served with a quick homemade marinara for dipping. Perfect as a veggie-packed appetizer, side dish, or light meal.
Ingredients
For the Eggplant Crisps:
- 1 large eggplant (cut into 1/4-inch thick slices)
- 2 eggs (lightly beaten)
- 2 tbsp all-purpose flour
- 1/4 cup golden breadcrumbs
- 1/4 cup Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
- Spray oil
For the Marinara Sauce:
- 1/2 cup tomato sauce
- 2 cloves garlic (minced)
- 2 tbsp freshly chopped basil leaves
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat your air fryer to 360°F.
- Set up your breading station:
- In one shallow dish, mix the flour, salt, and pepper.
- In a second dish, add the beaten eggs.
- In a third dish, combine the breadcrumbs and Parmesan cheese.
- Bread the eggplant slices:
Dip each slice into the flour mixture, then into the eggs, then coat with the breadcrumb-Parmesan mix. Make sure each slice is evenly coated. - Air fry:
Arrange the coated eggplant slices in a single layer in the air fryer basket. Spray lightly with oil. Cook for 8–10 minutes, flipping halfway through, until golden and crisp. - Make the marinara:
In a small bowl, stir together the tomato sauce, garlic, basil, salt, and pepper. - Serve:
Serve the eggplant crisps warm with the marinara sauce on the side for dipping.