Crispy Air fryer eggplant parmesan is a lighter, healthier alternative to classic fried eggplant Parmesan. This eggplant parmesan is crisp on the outside, tender on the inside, and so flavorful with no oil used!
Rinse and pat eggplant dry. Cut both ends off. Then cut the eggplant into ½-inch thick slices. Pat each slice dry with a paper towel.
Preheat air fryer to 380F.
Mix breadcrumbs with parmesan cheese, Italian seasoning, salt, black pepper, garlic powder and paprika in a medium bowl. Lightly whisk the eggs in a separate bowl. Set up the dredging station by having bowls of all-purpose flour, eggs and breadcrumbs mixture together.
Dredge the eggplant slice into the flour and shake the excess off. Then dredge in the egg and in the bread crumbs, pressing the bread crumbs into the eggplant as you dredge it.
Place the eggplant in the preheated air fryer and air fry for 8 minutes or until golden brown and crispy. Flip the eggplant and top with ½ tablespoon marinara sauce, shredded mozzarella cheese and sliced basil. Air fry for 1 to 2 minutes until the cheese is melted.
Remove the eggplant from the Air fryer and cook the next batch. You can place as many slices as possible in your Air fryer basket or tray in a single layer. You can cover the cooked eggplant to keep it warm. After the last batch you can place all the eggplant in the Air fryer and warm it for a one or two minutes. Serve warm topped with fresh basil and more marinara if you prefer.
Store - leftovers in an airtight container in the fridge for 2 to 3 days.
Reheat - in the Air fryer at 380F for a few minutes until warm and crispy.
Freeze - cooked eggplant without the sauce and mozzarella cheese in a freezer-friendly container in the freezer for 3 months. Reheat in the Air fryer at 390F for 5 to 6 minutes until crispy and top with marinara and mozzarella cheese. Cook until cheese is melted.