Description
Crispy air fryer eggplant rounds coated in seasoned breadcrumbs and parmesan cheese, served with a creamy yogurt dipping sauce.
Ingredients
Scale
- 1 large eggplant sliced into rounds
- 1 cup seasoned breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 large eggs beaten
- 1/2 cup all purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon Italian seasoning
- Olive oil spray
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
Instructions
- Preheat the air fryer to 375 degrees Fahrenheit.
- Slice eggplant into rounds and sprinkle lightly with sea salt.
- Let sit for 15 minutes, then pat dry.
- Set up bowls with flour, beaten eggs, and breadcrumb mixture made with breadcrumbs, parmesan cheese, garlic powder, paprika, Italian seasoning, black pepper, and remaining sea salt.
- Dip each eggplant slice into flour, then egg, then breadcrumb mixture.
- Place slices in the air fryer basket in a single layer.
- Spray lightly with olive oil spray.
- Air fry for 12 to 15 minutes, flipping halfway through cooking.
- Mix Greek yogurt, lemon juice, and parsley together for the dipping sauce.
- Serve warm with dipping sauce.
Notes
- Pat the eggplant dry before breading for crispier texture.
- Do not overcrowd the air fryer basket.
- Use panko breadcrumbs for extra crunch.
- Reheat leftovers in the air fryer for best texture.