Looking for a fast, healthy veggie side that’s crispy on the outside and melt-in-your-mouth tender? This Air Fryer Eggplant delivers golden slices in just 10 minutes—no deep frying, no fuss!
Eggplant is at its peak in summer, but I love using it year-round as a versatile, fiber-rich veggie that soaks up flavor like a sponge. This recipe was inspired by my Air Fryer Beet Chips and pairs beautifully with something fresh and zippy like my Mediterranean Farro Salad. It’s the perfect side for pasta, grain bowls, or plant-based mains!
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💖 Why This Recipe Works
- Crispy Texture Without Deep Frying: The air fryer creates a golden exterior and soft center with minimal oil.
- Quick & Easy: No breading, no soaking—just slice, season, and fry!
- Naturally Vegan & Gluten-Free: Great for most diets and super easy to customize.
⭐ Star Ingredients
- Eggplant: Choose firm, shiny eggplants with minimal seeds. They cook fast and crisp up beautifully in the air fryer.
- Olive Oil: Helps caramelize the eggplant and prevent drying out—just a light drizzle does the trick.
- Salt & Black Pepper: Simple seasoning that enhances the earthy flavor. Add garlic powder or smoked paprika for an extra kick!
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Make It Spicy: Add chili flakes or cayenne pepper before cooking.
- Italian Style: Sprinkle with oregano, garlic powder, and a little parmesan (or vegan cheese).
- Gluten-Free Breaded: Coat in almond flour and egg wash (or flax egg) for a crispy crust.
- Baba Ganoush Shortcut: Use air-fried eggplant slices in dips instead of roasting whole.
- Kid-Friendly: Serve with ketchup or marinara for dipping!
- Mediterranean Twist: Top with tahini, lemon juice, and pomegranate seeds.
Want a fun variation? Try my spicy Air Fryer Okra Chips next!
🔪 How To Make Air Fryer Eggplant
- Step 1: Wash and slice 2 eggplants into ½-inch rounds.
- Step 2: Drizzle with 2 tablespoon olive oil. Toss gently to coat.
- Step 3: Season with salt and black pepper to taste. Optional: add garlic powder or smoked paprika.
- Step 4: Place slices in a single layer in your air fryer basket.
- Step 5: Air fry at 400°F (200°C) for 10 minutes, flipping halfway if desired for even browning.
- Step 6: Remove and serve hot or warm.
💡Hint: Don’t overcrowd the basket—work in batches if needed so each slice crisps up evenly.
👩🍳 Expert Tips
- Slice Evenly: Uniform thickness means even cooking and better crisp.
- Skip Peeling: The skin gets beautifully tender and helps hold the shape.
- Eat Immediately: Air fried eggplant is best enjoyed fresh for maximum crispness!
💭 FAQs
Nope! This recipe works with or without salting, thanks to the quick cook time and light oil coating.
Yes, but the eggplant may be slightly drier. Use a spritz of water and watch closely to avoid overcooking.
Store in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 350°F for 3–4 minutes.
Absolutely! They’re great for smaller, bite-sized slices and cook just as quickly.
💖 Serving Suggestions
- With Tahini Yogurt Sauce: Perfect dipping combo with Middle Eastern flair.
- Alongside Pasta: Great with marinara, pesto, or tossed into Zucchini Lasagna Rolls.
- Topped with Fresh Herbs & Feta: For a bold Mediterranean vibe.
- As a Veggie Burger Topping: Adds texture and flavor to sandwiches.
- Served in Grain Bowls: Pair with quinoa, chickpeas, and lemon vinaigrette.
🍽 More Fantastic Summer Recipes
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Air Fryer Eggplant
Ingredients
- 2 Eggplants
- 2 Tablespoons Olive Oil
- Pinch Salt
- Pinch Pepper
Instructions
- Wash and slice 2 eggplants into ½-inch rounds.
- Drizzle with 2 tablespoon olive oil. Toss gently to coat.
- Season with salt and black pepper to taste. Optional: add garlic powder or smoked paprika.
- Place slices in a single layer in your air fryer basket.
- Air fry at 400°F (200°C) for 10 minutes, flipping halfway if desired for even browning.
- Remove and serve hot or warm.
I’m officially obsessed with this one! So simple, but the texture is amazing. Has anyone tried these layered into eggplant parm?