Air Fryer Eggplant (No Breading)

This air fryer eggplant has tender centers, browned edges, and plenty of savory flavor from Parmesan and herbs. There’s no breading, so you get a simple roasted-style eggplant that cooks quickly in the air fryer.

I like making eggplant in the air fryer when I need an easy vegetable side for air fryer salmon, air fryer boneless chicken thighs, or air fryer steak. I also salt the eggplant briefly before cooking because I find that it gives the pieces a firmer texture instead of making them as soft as sautéed eggplant.

Why You’ll Love This Recipe

• No breading: Parmesan adds savory flavor and a little browning, but this isn’t a breaded eggplant recipe.
• Tender, not mushy: A short salt rest helps pull out some moisture before air frying.
• Easy to serve: It works with chicken, steak, seafood, or as part of a simple vegetable plate.
• Simple method: The eggplant cooks at 400°F and only needs one toss halfway through.

Ingredients Needed

Here’s what you need to make air fryer eggplant. See the recipe card below for exact amounts.

• Eggplant: Cut it into roughly 1-inch pieces so everything cooks at about the same rate.
• Sea salt: I use this before cooking to draw out some of the eggplant’s moisture.
• Salt-free herb seasoning: I use 24 Herbs Sprinkle, but another salt-free herb blend works too.
• Parmesan cheese: Use finely grated Parmesan. It should lightly cling to the oiled eggplant and brown in spots as it cooks rather than forming a thick coating.
• Avocado oil: Helps the outside brown. Olive oil works too.

How to Make Eggplant in the Air Fryer

Salt the eggplant

Spread the eggplant pieces over paper towels in a single layer, then sprinkle them evenly with salt. Let them sit for about 5 minutes. You should start to see a little moisture on the surface.

Add the seasoning

Transfer the eggplant to a bowl and add the herb seasoning, Parmesan, and oil. Toss well so the seasonings and Parmesan are distributed over the eggplant. The Parmesan should lightly coat the pieces, but you may still see some loose cheese in the bowl.

Air fry

Add the eggplant to the air fryer basket, leaving enough room for the hot air to move around the pieces. Air fry at 400°F for 7 to 9 minutes.

Toss and finish cooking

Turn or toss the eggplant, then cook it for another 7 to 9 minutes. It’s ready when the centers are tender and the edges are browned. The Parmesan may also be golden in spots, but you shouldn’t expect a thick or crispy breaded crust.

Tips for the Best Air Fryer Eggplant

• Keep the pieces close to the same size: About 1 inch works well and helps them cook evenly.
• Salt it first if you prefer firmer eggplant: I’ve made this recipe both ways. When I skip the salt rest, the eggplant comes out softer and more like sautéed vegetables.
• Don’t crowd the basket: If the eggplant is packed too tightly, it will steam more than brown.
• Expect a light Parmesan coating: The cheese adds flavor and browns in spots. It won’t completely cover the eggplant like breadcrumbs would.
• Use the texture as your guide: Air fryers vary, so start checking near the end of the cooking time. You want tender centers and browned edges.
• Eat it while it’s fresh: Eggplant continues to release moisture after cooking, so the browned edges are best right away.

What to Serve With Air Fryer Eggplant

• If you have a dual-zone air fryer or enough space to cook both at once, serve the eggplant with air fryer salmon, air fryer boneless chicken thighs, or air fryer steak.
• For an easy stovetop option, try pan seared tilapia, pan seared halibut, or pan seared steak.
• If you’d rather use the oven for the main dish, baked bone-in chicken thighs or lemon butter baked salmon are easy choices while the eggplant cooks in the air fryer.
• For an Italian-style dinner, crustless pizza casserole is another good option. The tomato sauce, sausage, and cheese work especially well with the Parmesan-herb eggplant.

If you want another easy vegetable for a different meal, try my air fryer broccoli or air fryer squash.

Storage and Reheating

• Store: Keep leftover eggplant in an airtight container in the refrigerator for up to 4 days.
• Reheat: Put it back in the air fryer until warmed through. I prefer this to microwaving because it helps bring back some of the browned edges.

FAQs

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