Air Fryer Eggplant Parmesan Bites
Crispy breaded eggplant bites are air-fried until golden, then topped with warm marinara, melted mozzarella, and Parmesan for an easy vegetarian snack or light dinner.
Prep: 20 min · Cook: 14 min · Yield: 4 · Method: Air Fryer
Ingredients
- 1 pound eggplant
- 1 teaspoon kosher salt
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 cup italian-seasoned breadcrumbs
- 0.5 teaspoon garlic powder
- 1 olive oil spray
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 0.25 cup grated parmesan cheese
- 2 tablespoons fresh basil
Cooking instructions
- Cut the eggplant into 1-inch cubes. Toss with the salt and let stand in a colander for 10 minutes. Pat thoroughly dry with paper towels. (about 10 min)
- Set up three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with garlic powder in the third. Coat each eggplant cube in flour, dip in egg, then roll in the breadcrumbs, pressing gently so they adhere. (about 8 min)
- Preheat the air fryer to 400°F for 3 minutes. Arrange the breaded eggplant in a single layer, leaving space between pieces. Lightly spray with olive oil. (about 3 min) — 400°F
- Air-fry for 10 minutes, turning the bites and spraying lightly with oil halfway through, until deeply golden and tender when pierced with a fork. (about 10 min) — 400°F
- Spoon a small amount of marinara over each bite and sprinkle with mozzarella and Parmesan. Return to the air fryer for 2 to 4 minutes, until the cheese is melted and the eggplant reaches at least 160°F in the center. (about 4 min) — 400°F
- Garnish with the basil and serve hot with the remaining marinara for dipping. (about 1 min)