Crispy Vegan Air Fryer Eggplant Parmesan (No Frying Required!)
If you’re a fan of eggplant Parmesan, you’ll love this air fryer eggplant recipe.
Air-fried until perfectly golden and crispy, this version delivers everything you want from a classic parm without the excess oil. It’s crispy on the outside, silky and tender on the inside, and packs a rich, nutty flavor in every bite. It’s just as good as the traditional fried version… maybe better.
This is a lighter, air-fried version of my crispy eggplant with marinara sauce recipe no pan-frying, no mess, same amazing flavor.
It tastes fried, but uses only a light spray of oil, making it lighter, healthier, and just as satisfying. As someone who loves eggplant recipes, this one has quickly become one of my all-time favorites.
Why You’ll Love This Air Fryer Eggplant Parmesan
- Crispy and golden, without deep frying
- Simple pantry ingredients
- Naturally dairy-free and plant-based
- Bold Italian flavors with a roasted tomato basil sauce
- Uses an air fryer for less mess and faster cooking
How to Make Air Fryer Eggplant Parmesan
Here’s a quick overview of how to pull this together before jumping into the full recipe card:
Air fry whole eggplants, cherry tomatoes, and halved garlic with olive oil until soft and charred.
Let eggplants cool, peel off skins, and gently flatten.
Dip eggplants in batter, then coat in panko.
Spray with oil and air fry until crispy and golden.
Blend roasted tomatoes, garlic, cream cheese, and basil into a creamy sauce.
Plate sauce, add eggplant cutlet, top with vegan parmesan and basil.
FAQs: Air Fryer Eggplant Parmesan
Yes! Just use gluten free flour and gluten-free panko. Everything else is naturally gluten-free.
Definitely. Bake the coated eggplant on a wire rack for a crisp finish. Brush with oil for best results.
Try cashew cream, tofu cream cheese, or even plain unsweetened plant yogurt for a creamy texture.
Yes store breaded, uncooked eggplant in the fridge for 1–2 days or freeze it. Reheat in the air fryer to crisp it up again.
Totally! Omit the chili flakes from the batter and you’ve got a kid-approved, crispy veggie cutlet.
Serving Suggestions
Pair your eggplant Parmesan with:
- Spaghetti or linguine
- A crusty toasted ciabatta or sourdough sandwich
- Roasted veggies or garlic bread
- A fresh arugula or kale salad with lemon vinaigrette
Pro Tips
- Don’t skip the olive oil spray—it gives that irresistible golden finish.
- Flatten the eggplant evenly so it cooks and crisps consistently.
- Let the eggplant cool a bit before peeling for easier handling.
Final Thoughts
This Air Fryer Eggplant Parmesan is proof that you don’t need deep frying or dairy to create a crave-worthy comfort meal. With its crispy golden exterior, creamy roasted tomato-basil sauce, and satisfying texture, it checks all the boxes: easy, healthy-ish, and deeply flavorful.
Whether you’re a longtime vegan or just looking to eat more plants, this recipe is one you’ll want to come back to again and again. It’s simple enough for a weeknight dinner but delicious enough to impress dinner guests.
So go ahead give your air fryer something epic to do tonight!
Craving more plant-based magic?
Visit Dr. Vegan for hundreds of easy, craveable vegan recipes designed to nourish, inspire, and wow—one bite at a time.
Air Fryer Eggplant Parmesan (with Roasted Tomato-Basil Sauce)
Equipment
- Air Fryer
- Baking sheet
- Mixing bowls
- High-speed blender or food processor
- Knife
- Cutting board
- Tongs or fork
- Small saucepan (optional for warming sauce)
Ingredients
For the Roasted Veggies:
- 2 Italian eggplants
- 3 cups cherry tomatoes
- Olive oil
- Salt & pepper
For the Batter:
- 1/2 cup plant-based milk (or water)
- 1/2 cup flour
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp chili flakes (optional)
- Salt & pepper (to taste)
For Coating:
- 1 cup panko breadcrumbs
- Olive oil spray
For the Sauce:
- Roasted cherry tomatoes (from above)
- 2 tbsp vegan cream cheese (or regular)
- 1 handful fresh basil
To Serve:
- Vegan Parmesan (or regular)
- Extra basil leaves
Instructions
- Roast the VeggiesAdd whole eggplants (poke with a fork), cherry tomatoes, and the halved garlic bulb to the air fryer. Drizzle with olive oil, season with salt and pepper. Air fry at 200°C (390°F) for 20–35 minutes, until soft and charred.
- Peel and Flatten EggplantsOnce cooled slightly, peel the skin off the eggplants. Gently flatten them with a spatula or fork. Set aside.
- Make the BatterIn a bowl, whisk together plant milk or water, flour, paprika, oregano, chili flakes, salt, and pepper until smooth.
- Coat the EggplantDip each whole flattened eggplant into the wet batter, then coat generously with panko breadcrumbs.
- Air Fry the CutletsPlace the coated eggplants in the air fryer, spray lightly with olive oil, and air fry at 200°C (390°F) for 10–15 minutes until crispy and golden.
- Make the Tomato Basil SauceAdd the roasted cherry tomatoes, squeezed-out roasted garlic cloves, cream cheese, and fresh basil to a bowl or blender. Mash with a fork or blend until smooth and creamy. Season to taste.
- ServeSpoon the tomato basil sauce onto a plate. Place the crispy eggplant cutlet on top. Finish with Parmesan and fresh basil.