Air Fryer Eggplant

My air fryer eggplant is crispy on the outside, soft in the middle, and made with just 4 simple ingredients. Ready in 9 minutes, it makes the best veggie side. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Cook Time 9

Total Time 9

Servings servings

Calories 120kcal

Author Arman Liew

Ingredients

2 large eggplants Cut into 2-inch slices
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat the air fryer to 190C/375F.
Add the eggplant, olive oil, salt, and pepper into a mixing bowl and mix until combined.
Add the seasoned eggplant rounds to an air fryer basket and air fry for 9 minutes, flipping halfway through.
Remove the eggplant from the air fryer and repeat the process until all the eggplant are cooked.

Video

Notes

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days.

TO FREEZE: Let the eggplant cool completely, then freeze it in a freezer-safe container for up to 2 months. Thaw leftovers overnight before reheating.

TO REHEAT: Reheat in the microwave for 20-30 seconds or back in the air fryer for 1-2 minutes.

Variations

Bread the eggplant. For a crispy texture, coat the slices in a beaten egg mixture, then a mix of panko breadcrumbs (or almond flour for a gluten-free option), Italian seasoning, and parmesan cheese.
Air fryer eggplant parmesan. Layer the cooked and breaded eggplant slices in the air fryer, and top each with a slice of mozzarella cheese and marinara sauce. Air fry until the cheese melts, then serve with fresh basil.
More spice ideas. Paprika, onion powder, garlic powder, or rosemary are some of my favorite spices to pair with eggplant.

Nutrition