Print
Ingredients
Scale
- 1 large eggplant (or 2 medium eggplants)
- 1 large egg
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Black pepper, to taste
- Cooking spray
Instructions
- Slice the eggplant into rounds about 1.5–2 cm thick.
- Whisk the egg in a bowl until well blended.
- In another bowl, mix breadcrumbs, Parmesan, garlic powder, basil, oregano, and salt.
- Dip each eggplant slice into the egg, then coat with the breadcrumb mixture.
- Preheat air fryer to 380°F (195°C).
- Spray air fryer basket with cooking spray and arrange eggplant slices.
- Air fry for 12 minutes, flipping every 4 minutes for even crispiness.
Notes
Choose firm eggplants for best results.
Using panko breadcrumbs can enhance crunchiness.
Reheat leftovers in the air fryer at 350°F for crispiness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Air Frying
- Cuisine: Mediterranean
Nutrition
- Calories: 180
- Sugar: 4
- Sodium: 500
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 7
- Cholesterol: 50