20-Minute Air Fryer Crispy Eggplant Rounds Recipe with Parmesan

Name: 20-Minute Air Fryer Crispy Eggplant Rounds Recipe with Parmesan
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 medium eggplant, sliced into 1/4-inch rounds; 1/2 cup grated parmesan cheese; 1/2 cup breadcrumbs; 1 tsp garlic powder; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 egg, beaten; 1 tbsp olive oil

Author: lia

Published: November 8, 2025

Jump to Recipe·Print Recipe

Oh my gosh, you’ve got to try these air fryer crispy eggplant rounds with parmesan! I swear, they’re the perfect little miracle when you’re craving something crunchy but don’t want to deal with messy deep frying. I used to avoid making eggplant because it always turned out soggy – until I discovered the magic of my air fryer. Now I whip up these golden rounds at least twice a week! The parmesan crust gets perfectly crisp while the eggplant stays tender inside, and the whole thing comes together in under 20 minutes. Trust me, even eggplant skeptics will be reaching for seconds.

Air fryer crispy eggplant rounds with parmesan - detail 1

Why You’ll Love These Air Fryer Crispy Eggplant Rounds with Parmesan

These little golden rounds are about to become your new obsession, and here’s why:

Crazy quick: From fridge to plate in under 20 minutes – faster than ordering takeout!
Healthier crunch: All that crispy goodness with just a tablespoon of oil instead of deep frying
That perfect texture: The parmesan crust gets shatteringly crisp while the eggplant stays melt-in-your-mouth tender
No mess cleanup: Just pull out the air fryer basket and rinse – goodbye greasy pans
Super versatile: Eat ’em straight up, stack ’em on sandwiches, or dunk in marinara like fancy eggplant fries

I’m telling you, once you try these, regular fried eggplant will seem so last century.

Ingredients for Air Fryer Crispy Eggplant Rounds with Parmesan

Here’s what you’ll need to make magic happen:

1 medium eggplant (look for firm, glossy skin) – sliced into 1/4-inch rounds (no thicker!)
1/2 cup grated parmesan cheese (the good stuff – grate it fresh if you can)
1/2 cup breadcrumbs (I like panko for extra crunch)
1 tsp garlic powder (my secret flavor booster)
1 tsp dried oregano (rub it between your fingers to wake it up)
1/2 tsp kosher salt (adjust to your taste)
1/4 tsp freshly ground black pepper
1 large egg, beaten (room temp works best)
1 tbsp olive oil (for brushing – you won’t believe how far this little bit goes)

Ingredient Notes & Substitutions

No stress if you need to swap things! Try gluten-free breadcrumbs or almond flour if needed. Vegan? Nutritional yeast works instead of parmesan. And here’s my big tip – pat those eggplant slices super dry with paper towels before breading. It makes all the difference for crispiness! Feeling fancy? Add a pinch of red pepper flakes to the breading mix.

How to Make Air Fryer Crispy Eggplant Rounds with Parmesan

Alright, let’s turn these simple ingredients into crispy golden perfection! I’ve made this so many times I could do it in my sleep, but here’s exactly how to nail it on your first try:

Preheat that air fryer! Crank it to 375°F (190°C) – this gives you that instant sizzle when the eggplant hits the basket. Trust me, it makes all the difference for crispiness.
Mix your breading: In a shallow bowl, combine the parmesan, breadcrumbs, garlic powder, oregano, salt and pepper. Give it a good stir so every bite will be packed with flavor.
The dip dance: Dip each eggplant slice in the beaten egg (let excess drip off!), then press firmly into the breadcrumb mixture. I like to do one hand for wet and one for dry to avoid breadcrumb fingers!
Oil ’em up: Lightly brush both sides with olive oil – this is your golden ticket to that irresistible crunch. Just a thin layer does the trick.
Air fry magic: Arrange slices in a single layer (no overlapping!) in the basket. Cook for 5 minutes, flip with tongs, then cook another 3-5 minutes until they’re beautifully bronzed and crisp.

That’s it! You’ll know they’re done when the edges curl slightly and the coating looks like little pieces of edible gold.

Tips for Perfectly Crispy Eggplant

Single layer is key: Crowding = steaming = sad soggy eggplant. Work in batches if needed. Want extra crunch? A quick spritz of oil spray halfway through helps. Check doneness by listening – you should hear a light crackle when they’re perfectly crisp!

Serving Suggestions for Air Fryer Crispy Eggplant

Oh, the possibilities! These crispy rounds are like little edible canvases waiting for your creativity. My absolute favorite way? Stack ’em high with fresh mozzarella and basil for a quick eggplant parm stack – no frying pan required! They’re also killer dipped in warm marinara (just like fancy eggplant fries) or cool tzatziki for contrast.

Sandwich lovers, listen up: slap a few between ciabatta with pesto and roasted red peppers for an insanely good veggie sub. Or keep it simple with a crisp green salad and garlicky pasta on the side. Honestly, half of mine never make it to the plate – I snack on them straight from the air fryer basket!

Storing and Reheating Air Fryer Eggplant

Here’s the deal – these crispy eggplant rounds are definitely best fresh, but if you must save some (who has that kind of willpower?), pop them in an airtight container in the fridge for up to 2 days. When you’re ready to revive them, skip the sad microwave and give them a quick 2-3 minute stint back in the air fryer at 375°F. They’ll crisp right back up almost like new! Just watch them closely – they go from perfect to overdone in seconds.

Air Fryer Crispy Eggplant Rounds with Parmesan FAQs

Can I use zucchini instead of eggplant?
Absolutely! Zucchini works great – just slice it slightly thicker (about 1/2 inch) since it contains more water. You might need to pat the slices extra dry and add a minute or two to the cooking time. The parmesan crust still gets deliciously crispy!

How do I prevent soggy eggplant rounds?
Two secrets: pat those slices bone-dry before breading, and don’t overcrowd the air fryer basket. Working in batches is annoying but worth it – steam is the enemy of crispiness! Also, make sure your air fryer is fully preheated before adding the eggplant.

Can I make these gluten-free?
You bet! Swap regular breadcrumbs for gluten-free panko or crushed gluten-free crackers. The texture might be slightly different, but they’ll still get wonderfully crisp. I’ve even used crushed pork rinds for a keto version (sounds weird, tastes amazing).

Why is my breading falling off?
Ah, the classic breading battle! Make sure to press the coating firmly onto each slice after dipping in egg. Letting them sit for 5 minutes before cooking helps the coating set. And don’t flip too early – wait until the first side is fully crisp before turning.

Can I freeze these after cooking?
Honestly? I wouldn’t. The texture just isn’t the same after freezing. These are so quick to make fresh that it’s better to enjoy them right away. If you must, freeze before cooking and air fry straight from frozen, adding a few extra minutes.

Nutritional Information

Here’s the skinny on these crispy eggplant rounds (but remember, estimates vary based on ingredients!): Each serving has about 180 calories, 8g fat, 9g protein, and 20g carbs with 5g fiber. Not too shabby for something this delicious! Now go make them and tell me how yours turned out – tag me with your crispy eggplant masterpieces!

For more delicious recipes and inspiration, check out our Pinterest page!