Air Fryer Eggplant Recipe

A bowl of air fried eggplant served by a person from the top view.

If you are in need of a recipe for Air Fryer Eggplant with no breadcrumbs, you have come to the right place! Follow this straightforward recipe to create a nicely seasoned air-fried eggplant dish (sliced or cubed) that you can serve as a side or incorporate into salads, casseroles, stews, and more.

Course Vegetarian Side Dish

Cuisine American

Diet Vegan

Prep Time 10

Resting Time 15

Total Time 25

Servings people

Calories 96kcal

Author Aysegul Sanford

Equipment

1 Air Fryer

Ingredients

1 large globe eggplant ~1 pound
3/4 teaspoon Kosher salt divided
2 tablespoons avocado oil or vegetable oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon paprika

Optional Garnish

1 teaspoon fresh parsley chopped finely
A squeeze of lemon juice

Instructions

Cut the eggplant into your desired shape, either ½ inch slices or 1-inch cubes. You do not need to peel the eggplant as the skin is edible.
Line a sheet pan with a few sheets of paper towels. Place the eggplant on top and sprinkle with ½ teaspoon of salt, ensuring that all sides of the eggplant slices (or cubes) are evenly seasoned. Let rest for 15 minutes.
Using a sheet of paper towel (or a clean kitchen towel), pat the surface of the eggplant dry to absorb moisture.
Season the eggplant:
For sliced eggplant: Brush eggplant slices with the oil on both sides and sprinkle each slice with Italian seasoning, garlic powder, paprika, and ¼ teaspoon of salt.
For cubed eggplant: Place eggplant cubes in a large bowl. Drizzle with oil and toss until well combined. Sprinkle them with Italian seasoning, garlic powder, paprika, and ¼ teaspoon of salt.
Preheat the air fryer to 400 degrees F.
Place the eggplant in an even layer in the air fryer. Be sure not to overcrowd the air fryer basket. If needed, it is best to air fry it in two batches to ensure even frying.
Air fry for approximately 12 minutes flipping the eggplant halfway through the air frying process. To check doneness, insert a pairing knife in one of the eggplant cubes/slices, if it goes in and out easily, it should be done. If not, let it continue to air fry in one-minute increments until tender.
Transfer to a plate. If preferred, sprinkle it with chopped parsley and a light squeeze of lemon juice. Serve while it is still warm.

Notes

Yields: Depending on the size of your eggplant, this recipe yields 7-9 slices of eggplant or about 2 cups of cubed eggplant. This recipe can be multiplied as many times as you want.
Evenly cut eggplant: The key to this recipe is to cut your eggplants into evenly sized pieces (½-inch slices or 1-inch cubes). Similarly sized eggplants will cook more evenly, whether you slice them or cut them into cubes.
Storage: You can store leftovers in an airtight container (after they come to room temperature) for up to 3 days. To reheat, place your eggplant in the air fryer for two minutes (or until heated thoroughly) at 400 degrees F.

Nutrition