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Two slices of eggplant on marinara sauce and topped with melted cheese.

Air Fryer Eggplant Parmesan

Air Fryer Eggplant Parmesan is golden brown and crispy with minimal oil and a layer of marinara sauce and melty mozzarella cheese on top!
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 36 minutes
Resting Time 15 minutes
Total Time 1 hour 1 minute
Servings 6 people
Calories 191kcal


  • 1 eggplant sliced in ½ inch slices (about 10-12 pieces total)
  • 1 egg beaten
  • 2 tablespoons milk
  • 1 tablespoon water
  • 2 tablespoons flour
  • ½ cup breadcrumbs
  • cup grated parmesan cheese
  • ½ teaspoon salt plus salt for rubbing the eggplant
  • 1 teaspoon Italian seasoning
  • 2 cups marinara sauce
  • 1 ½ cups shredded mozzarella cheese can use fresh sliced as well
  • chopped fresh basil for serving
  • spray oil


  • Arrange the eggplant slices in a single layer on your work surface.
  • Take 1 ½ teaspoons of salt and sprinkle it on the eggplant slices. Use your fingers to rub it into each slice.
  • Let the eggplant sit for 10-15 minutes. This allows the water in the eggplant to be released.
  • Use a paper towel to blot off any excess water that has come to the surface.
  • Mix together the egg, milk, flour and water in a bowl.
  • Combine the breadcrumbs, parmesan cheese, salt and Italian seasoning in another bowl.
  • Lightly spray the inside of the air fryer basket with oil.
  • Dip the eggplant slices in the egg mixture to coat both sides.
  • Dip each slice in the breadcrumb mixture to coat both sides.
  • Place in a single layer in the air fryer. You should be able to fit 3-4 slices in the basket depending on the size of your air fryer.
  • Spray the eggplant slices with oil.
  • Cook at 360F degrees for 8-10 minutes, until the outsides are crisp and golden brown. Shake halfway through and flip if they're not browning evenly.
  • Carefully remove the slices from the air fryer and place 1-2 tablespoons of marinara on each slice and top with the shredded mozzarella.
  • Place back in the air fryer at 360F degrees for 2 minutes. Serve on top of extra marinara sauce (if desired) and top with fresh basil.
  • Repeat with remaining slices until all of the eggplant is air fried


  1. Use a good quality spray oil (not PAM or equivalent) to avoid damaging the air fryer. I like to use this oil sprayer and fill with my favorite oil.
  2. If your air fryer model requires preheating, please do so before adding your eggplant slices.
  3. Make sure your eggplant is cut into even slices. I cut them ½ inch thick for this recipe. If you go with thinner or thicker slices, you will need to adjust the air frying time.
  4. Try not to slice the eggplant too thin as it may not hold up to the marinara sauce and cheese topping.
  5. It adds some time, but please don’t skip the step of salting the eggplant slices. This draws out the moisture and helps to prevent your breaded eggplant from turning out soggy.
  6. Be sure not to overcrowd the air fryer. For even cooking, air fry the eggplant in a single layer.
  7. Flip the eggplant slices halfway through if they don’t seem to be browning evenly.
  8. Each air fryer cooks a little differently, so you may need to adjust the temperature and air frying time slightly. Keep an eye on the eggplant to ensure it doesn’t burn.
  9. Depending on the size of your air fryer, you will need to air fry the eggplant in 3-4 batches.


Serving: 2pieces | Calories: 191kcal | Carbohydrates: 18g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 909mg | Potassium: 510mg | Fiber: 4g | Sugar: 7g | Vitamin A: 632IU | Vitamin C: 7mg | Calcium: 214mg | Iron: 2mg