Low-Calorie Air Fryer Eggplant
Low-Calorie Air Fryer Eggplant transforms the humble nightshade into crispy, golden perfection using minimal oil. With a light seasoned coating and the magic of hot circulating air, this guilt-free dish delivers restaurant-quality results with a fraction of the calories.
Ingredients
- 1 large eggplant about 1-1.5 pounds
- 2 tablespoons olive oil or olive oil spray
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese optional, can omit for vegan version
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 1-2 eggs beaten (or 1/4 cup unsweetened plant milk mixed with 1 teaspoon cornstarch for vegan option)
Instructions
- Prepare the eggplant by slicing it into 1/4-inch thick rounds. If you prefer sticks, cut the eggplant lengthwise first, then into 1/2-inch thick sticks.
- Salt the eggplant slices generously and place them in a colander or on paper towels for about 15 minutes. This draws out moisture and bitterness. Pat them dry thoroughly with paper towels after this process.
- Preheat your air fryer to 375°F (190°C) for about 3 minutes while you prepare the breading station.
- Mix the dry coating ingredients in a shallow bowl—combine the panko breadcrumbs, parmesan (if using), Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper.
- Create a dipping assembly line by placing the beaten eggs (or vegan substitute) in one shallow bowl and the breadcrumb mixture in another.
- Dip each eggplant piece first in the egg mixture, ensuring it’s fully coated, then press into the breadcrumb mixture, covering all sides.
- Lightly spray or brush the air fryer basket with a small amount of oil to prevent sticking.
- Arrange the breaded eggplant in a single layer in your air fryer basket, making sure pieces don’t overlap (you’ll likely need to work in batches).
- Lightly spray or brush the tops of the eggplant with olive oil for enhanced browning.
- Air fry for 8-10 minutes, then flip the pieces over, spray lightly again, and cook for another 5-7 minutes until golden brown and crispy.
- Remove and serve immediately while hot and crispy, with your favorite dipping sauce or as part of a larger meal.
Notes
- Don’t skip the salting step—it’s crucial for removing excess moisture, which ensures crispy results.
- Work in batches rather than overcrowding your air fryer basket, which would lead to steaming instead of crisping.
- These eggplant pieces can be made ahead and reheated in the air fryer for 2-3 minutes at 350°F to re-crisp.
- For a spicier version, add 1/4 teaspoon cayenne pepper to the breadcrumb mixture.
- This recipe works with any type of eggplant—Italian, Japanese, or Chinese varieties all work beautifully.
- For even lower calories, use an oil mister to apply the thinnest possible layer of oil.