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Air Fryer Eggplant Parmesan

Air Fryer Eggplant Parmesan (with Roasted Tomato-Basil Sauce)

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Crispy on the outside, tender on the inside—this Air Fryer Eggplant Parmesan is a lighter, plant-based twist on the Italian classic. Topped with a tangy roasted cherry tomato sauce blended with vegan cream cheese and fresh basil, it’s indulgent, comforting, and entirely dairy-free. Perfect for weeknight dinners or a cozy date night in!
Servings 2 servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

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:

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
US Customary - Metric

Instructions

  • Roast the Veggies
    Add 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 Eggplants
    Once cooled slightly, peel the skin off the eggplants. Gently flatten them with a spatula or fork. Set aside.
  • Make the Batter
    In a bowl, whisk together plant milk or water, flour, paprika, oregano, chili flakes, salt, and pepper until smooth.
  • Coat the Eggplant
    Dip each whole flattened eggplant into the wet batter, then coat generously with panko breadcrumbs.
  • Air Fry the Cutlets
    Place 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 Sauce
    Add 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.
  • Serve
    Spoon the tomato basil sauce onto a plate. Place the crispy eggplant cutlet on top. Finish with Parmesan and fresh basil.

Nutrition

Calories: 460kcalCarbohydrates: 88gProtein: 17gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 354mgPotassium: 1786mgFiber: 20gSugar: 27gVitamin A: 2140IUVitamin C: 61mgCalcium: 238mgIron: 6mg
Calories: 460kcal
Cost: $8 – $10 USD
Course: comfort food, Main Course
Cuisine: Italian-Inspired
Keyword: air fryer eggplant, crispy eggplant in air fryer, Dairy-Free Eggplant Parmesan, plant-based Italian recipe, vegan eggplant parmesan