Healthy Eggplant Parmesan (Air-Fryer Recipe)

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This super easy Healthy Eggplant Parmesan has everything you want in any kind of Parmesan recipe, similar to this portobello mushroom parmesan that is also epic. This recipe is made in the air-fryer, contains no oil but is crazy crispy and tastes fried. Top it with tomato sauce and melty cheese and it is just the best healthy dinner you can make in under 20 minutes.

My husbands favorite meal in the world is chicken parmesan. Not the healthiest meal but it is his number one, go-to meal when he wants to indulge.

That is why I have created this lighter healthy eggplant parmesan version that is much better for you and contains no oil or frying.

I know, how is that possible? Well, it is, I promise. My mom literally ate this 3 times in one week (as I was testing it) and is already asking for the recipe to make it again. It’s that good.

Why you will love this recipe

• It’s a lighter version of chicken parmesan but tastes just as good.
• Made in the air-fryer but can also be baked in the oven.
• It contains no oil and no deep frying.
• Super low in calories and contains lots of nutrients from the eggplant
• You can make this in under 20 minutes for a quick weeknight meal!

Is eggplant good for you?

Eggplant is a super delicious, low-calorie vegetable you can use to add some variety and nutrition to any meal. Is so versatile and can be used in so many ways like in these baked eggplant meatballs or these healthy baked eggplant fries.

Eggplant is full of nutrition. It is a great source of vitamins and minerals, helps improve digestion, improves bone health, prevents diseases like cancer, and is great for heart health. Click here to read more about the benefits of eating eggplant.

Is eggplant parmesan healthy?

Well, typically eggplant parmesan is not really healthy since it is breaded and fried and contains 350 calories and 47% fat per serving.

But in this recipe it is healthy since I omitted the oil and frying and cooked it in the air-fryer, which gives it a fried texture and taste but requires no oil at all, making it only 133 calories per serving with only 5 grams of fat. Isn’t that great!

Ingredients needed to make this healthy eggplant parmesan

How to make healthy eggplant parmesan in the air-fryer

1. Slice the end off of the eggplant then slice it into 1/2 inch thick rounds.
2. Combine the breadcrumbs + parmesan cheese + garlic powder + parsley + salt & pepper and mix to combine into the breadcrumb mixture. Then crack the eggs into a separate bowl, season them with a pinch of salt and pepper, and lightly whisk them.
3. Preheat the air-fryer to 390 degrees F (usually takes about 5 minutes to preheat)

4. Set up a dredging stations and dredge the eggplant in the egg then in the breadcrumb mixture, pressing the breadcrumbs into the eggplant as you dredge it. Then place the breaded eggplant onto a baking sheet or plate.

5. Once the air-fryer is preheated, open the air fryer and spray the basket with olive oil cooking spray. Place 4 slices of eggplant, or as many as you can fit in a single layer into the air- fryer basket and spray each piece of eggplant with more olive oil spray.

6. Cook at 390 degrees for 8 minutes, turning each piece over and spraying the other side with cooking spray halfway through the cooking time.

7. Once the eggplant is cooked, top it with the red sauce and mozzarella cheese.

8. Cook for 2 more minutes to melt the cheese.

Top with fresh basil and a sprinkle of parmesan cheese and enjoy!!! I mean it is so delicious and only takes 20 minutes to make. Plus eggplant is super inexpensive and in season, so go get some and make this amazing recipe.

Oh and it tastes even better the next day with a fried egg on top for breakfast. So good!

Recipe tips

• Buy an eggplant that is shiny and dark purple in color, medium in size, and heavy. That means it is super ripe. You also want to purchase one that is relatively even in size so your eggplant rounds are as equal as possible.
• Store the whole eggplant in a cool dry place for 1-2 days after purchase and then make this recipe, haha.
• You can make this recipe gluten-free by using gluten-free breadcrumbs.
• To make this recipe vegan, use vegan parmesan and vegan mozzarella cheese.
• Store the cooked eggplant parmesan in an airtight container in the fridge for up to 3 days once it is fully cooked + cooled. It is really delicious with a fried egg on top for breakfast.
• To make this is the oven: Preheat the oven to 425 degrees F and spray a baking sheet with cooking spray. Follow the recipe as directed but use the oven instead of the air-fryer. Bake the eggplant for 10 minutes, flip over, then bake for 7 more minutes on the other side. Top with sauce and cheese, place back in the oven for 3-4 minutes to melt the cheese.

Did you make this recipe? If you did, then please leave a comment and rating below.

Healthy Eggplant Parmesan (Air-Fryer Recipe)

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• Author: Amy
• Prep Time: 10
• Cook Time: 10
• Total Time: 20 minutes
• Yield: 10 1x
• Diet: Vegetarian

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Description

This super easy Healthy Eggplant Parmesan has everything you want in any kind of Parmesan recipe, similar to this portobello mushroom parmesan that is also epic. This recipe is made in the air-fryer, contains no oil but is crazy crispy and tastes fried. Top it with tomato sauce and melty cheese and it is just the best healthy dinner you can make in under 20 minutes.

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Scale 1x2x3x

Ingredients

• 1 medium eggplant
• 2 cups Italian breadcrumbs
• 1/4 cup shredded parmesan cheese + more for topping 
• 1 tablespoon garlic powder
• 1 tablespoon dried parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 large eggs
• 1 cup tomato sauce
• 1 cup shredded mozzarella cheese
• Freshly chopped basil (optional for topping)

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Instructions

1. Slice the ends off of the eggplant using a sharp knife, about 1/4 inch from the stem.  Then slice the eggplant into 1/2 -inch thick rounds and place the eggplant onto a small baking sheet or plate.
2. Make the breadcrumb mixture – Combine the breadcrumbs + parmesan cheese + garlic powder + dried parsley + salt & pepper into a medium-size mixing bowl and mix to combine into a breadcrumb mixture. 
3. Preheat the air-fryer to 390 degrees (this usually takes 5 minutes).  While the air-fryer is preheating you can dredge the eggplant. 
4. Setup a dredging station:  crack the eggs into a  medium size bowl, season with salt & pepper and whisk well to combine. Then setup the breadcrumb mixture + the egg mixture+the sliced eggplant next to each other and dredge each piece of eggplant in the egg, then the breadcrumb mixture, pressing the breadcrumbs into the eggplant as you dredge them.  Then place the breaded eggplant slices bake onto the baking sheet.  Continue until you have breaded all of the eggplant. 
5. Once the air-fryer is preheated, spray the basket with olive oil cooking spray and place the eggplant pieces into the air-fryer, spray each with cooking spray.  Close the basket and cook for 8 minutes, flipping each piece over and spraying the other side with cooking spray halfway through the cooking time.
6. Once they are done and super crispy, top each with some of the tomato sauce, then some shredded mozzarella cheese.  Close the air-fryer and cook for 2-3 more minutes to melt the cheese. 
7. Remove, top with freshly chopped basil and enjoy. 

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Notes

1. Buy an eggplant that is shiny and dark purple in color, medium in size, and heavy. That means it is super ripe. You also want to purchase one that is relatively even in size so your eggplant rounds are as equal as possible.
2. Store the whole eggplant in a cool dry place for 1-2 days after purchase and then make this recipe, haha.
3. You can make this recipe gluten-free by using gluten-free breadcrumbs.
4. To make this recipe vegan, use vegan parmesan and vegan mozzarella cheese.
5. Store the cooked eggplant parmesan in an airtight container in the fridge for up to 3 days once it is fully cooked + cooled. It is really delicious with a fried egg on top for breakfast.
6. To make this is the oven: Preheat the oven to 425 degrees F and spray a baking sheet with cooking spray. Follow the recipe as directed but use the oven instead of the air-fryer. Bake the eggplant for 10 minutes, flip over, then bake for 7 more minutes on the other side. Top with sauce and cheese, place back in the oven for 3-4 minutes to melt the cheese.

• Category: healthy dinner ideas
• Method: air-fryer
• Cuisine: italian