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    Home » Dinner

    Published: Dec 18, 2021 · Modified: Jan 29, 2023 by Kayla · This post may contain affiliate links.

    Vegan Eggplant Parmigiana (Air Fryer)

    Jump to Recipe Print Recipe

    Fried eggplant is definitely not just something that vegans or vegetarians eat. And if you haven't had it, it's really worth trying. I remember eating fried eggplant since I was a small child. I love to eat it now in this easy Vegan Eggplant Parmigiana recipe, layered with spaghetti sauce and melted dairy-free mozzarella!

    Vegan eggplant parmigiana stacked and layered with marinara sauce and vegan mozzarella, topped with fresh parsley on a white plate. In the background sits a white bowl on spaghetti and vegan parmesan on a wooden cutting board.

    This recipe was inspired by my Italian mother who used to make it for me growing up, and it was always such a treat that we loved. She fried hers in oil, but I spray mine with it and crisp it in the air fryer. This keeps it easier, less messy and healthier!

    Jump to:
    • 🍞Substitutions
    • 🔪Instructions
    • 🧊Storing
    • ❓Frequently Asked Questions
    • 📖 Recipe
    • 💬 Comments
    Ingredients to make vegan eggplant parmigiana.

    🍞Substitutions

    Flour: You can use whole wheat flour instead of white, or if you are gluten free then just use a gluten-free all purpose flour.

    Panko bread crumbs can be swapped out for gluten-free Panko. I use Ian's brand when making this gluten free.

    White pepper or black pepper will be fine.

    Almond milk or your favorite tasting unsweetened/unflavored plant based milk.

    Apple cider vinegar or distilled white vinegar.

    This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don't use or trust. Thank you for your support.

    🔪Instructions

    Start by washing the eggplant and slicing it about ½ inch thick.

    Eggplant sliced and stacked on top of each other on a wooden cutting board.

    Sprinkle both sides with salt. This will help draw out the excess water and potentially the bitterness. Doing this will also help ensure that when the eggplant is cooked, it has a creamier texture on the inside.

    Sliced eggplant on a wooden cutting board with salt.

    Next, transfer the eggplant to a strainer and let it sit in the sink for about 20 minutes.

    Then you can rinse off all the salt and pat dry with a kitchen cloth.

    Measure out the almond milk and mix in the apple cider vinegar. This will act as a buttermilk. People even use this trick with real milk and vinegar, not just those who avoid dairy! This will cause separation, which is normal. You can mix together the breading in a separate bowl while the milk is sitting.

    Start by pressing the eggplant in the flour and Panko mixture.

    Eggplant in a white bowl filled with the breading mixture and covered in it. Behind it sits the almond milk mixture.

    Cover both sides in the almond milk.

    Eggplant in the almond milk mixture after its been coated in the breadcrumb mixture.

    Then transfer back into the flour, pressing the flour and Panko mixture into the eggplant with your fingers.

    Pressing the breading into the eggplant with my fingers.

    Roll the edges in the flour and then shake off the excess. Place on a cutting board until you are ready to spray with oil.

    Breaded vegan eggplant parmigiana laying flat and spaced out on a wooden cutting board.

    Lightly spray broth sides with a quick spritz of oil. If you spray with too much oil, it won't get as crispy in the air fryer. So go light on the oil. Here's the oil I use:

    Place the eggplant laying flat in the air fryer. Do not over-crowd the fryer so that they crisp nicely and evenly. You may have to make it in about 3 batches, depending on the size of your air fryer. This is the air fryer I use:

    Air-Fry it!

    Set the air fryer to 400 degrees Fahrenheit and cook for about 7 minutes. Carefully flip the eggplant with tongs (be gentle so it doesn't break apart, as the eggplant will be tender at this stage) and fry for another 7 minutes. The eggplant should have a nice crisp! Sprinkle with a little more salt if needed.

    Lastly, warm up the spaghetti sauce, melt the mozzarella cheese shreds with water and layer them with the eggplant. You can also enjoy it with regular or gluten-free spaghetti noodles.

    You can also top with my dairy-free parmesan cheese or with nutritional yeast.

    Serve warm and enjoy!

    Overhead shot of vegan eggplant parmigiana stacked and layered with marinara sauce and vegan mozzarella, topped with vegan parmesan on a white plate.On a wooden cutting board behind the eggplant sits a bowl of spaghetti with vegan parmesan with a gold fork and knife to its right.

    🧊Storing

    This eggplant recipe is best served fresh. However, you can store it in the refrigerator in an airtight container for about 2-3 days for best quality. I like to line some paper towels in the bottom of the container to help absorb some of the moisture in the container.

    When you want to reheat it, pop it back in the air fryer at 400 degrees Fahrenheit for a few minutes, until crispy again. Keep a close eye on it to ensure it doesn't overcook.

    ❓Frequently Asked Questions

    Is eggplant the same as aubergine?

    Yes. Aubergine is French for eggplant.

    Do you need to peel the eggplant for eggplant parmesan?

    No. The skin will cook and become soft, so removing them isn't necessary. Plus, the skin contains antioxidants that are beneficial to eat.

    Is eggplant parmigiana vegetarian?

    Typically, an eggplant parmigiana recipe will include eggs in the batter. And for a typical vegetarian diet, that is okay. However, there are stricter forms of vegetarianism that restricts eggs as well. This recipe here is vegan, so it is also a vegetarian eggplant parmigiana dish.

    Can you freeze eggplant parmigiana?

    Yes. You'll want to flash freeze it first. This just means you'll line the breaded eggplant on a baking tray spaced apart and let them fully freeze individually before transferring them to a freezer safe container. This way they won't stick together and you should be able to pull them out separately when you need them.

    When you're ready to eat them, let them thaw and lightly spritz with oil before air frying.

    Is this eggplant parmesan gluten free?

    No, but you can easily make it gluten free by swapping out the flour for a gluten-free all-purpose flour, and the panko for a gluten free one. Brands I use have been linked in this post in the substitutions section.

    I love to hear from you! If you try this Vegan Eggplant Parmigiana make sure to leave me a comment or review! You can also take a photo and tag me on Instagram @thedairyfreemenu so I can share your results with others!

    📖 Recipe

    Vegan eggplant parmigiana stacked and layered with marinara sauce and vegan mozzarella, topped with fresh parsley on a white plate. In the background sits a white bowl on spaghetti and vegan parmesan on a wooden cutting board.

    Vegan Eggplant Parmigiana

    Kayla
    This Vegan Eggplant Parmigiana is made in the air fryer, making it healthy and easy. It's packed with flavor, crispy on the outside and creamy on the inside. Enjoy it alone or layered with spaghetti sauce and melted vegan mozzarella.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 14 mins
    Resting Time 20 mins
    Total Time 39 mins
    Course Main Course
    Cuisine Italian
    Servings 3 people (9-10 slices)
    Calories 226 kcal

    Ingredients
      

    • 1 large eggplant
    • 1 cup Panko bread crumbs can sub for gluten-free Panko
    • ¼ cup all-purpose flour can sub for gluten-free all-purpose flour
    • 1 teaspoons onion powder
    • 2 teaspoons garlic powder
    • 1 teaspoon italian seasoning
    • ½ teaspoon salt
    • ¼ teaspoon white pepper
    • ½ cup almond milk
    • 1 teaspoon apple cider vinegar
    • spaghetti sauce for serving

    Mozzarella topping

    • ½ cup mozzarella style shreds
    • 3 tablespoons water

    Instructions
     

    Prepare the Eggplant

    • Start by washing the eggplant and slicing it about ½ inch thick. 
    • Sprinkle both sides with salt. This will help draw out the excess water and potentially the bitterness. Doing this will also help ensure that when the eggplant is cooked, it has a creamier texture on the inside.
    • Next, transfer the eggplant to a strainer and let it sit in the sink for about 20 minutes.
    • Then you can rinse off all the salt and pat dry with a kitchen cloth.

    Bread it

    • Measure out the almond milk and mix in the apple cider vinegar. This will act as a buttermilk. This will cause separation, which is normal. You can mix together the breading in a separate bowl while the milk is sitting.
    • Start by pressing the eggplant in the flour and Panko mixture.
    • Cover both sides in the almond milk. 
    • Then transfer back into the flour, pressing the flour and Panko mixture into the eggplant with your fingers.
    • Roll the edges in the flour and then shake off the excess. Place on a cutting board until you are ready to spray with oil.

    Air-Fry it

    • Lightly spray broth sides with oil. If you spray with too much oil, it won't get as crispy in the air fryer. So go light on the oil.
    • Place the eggplant laying flat in the air fryer. Do not over-crowd the fryer so that they crisp nicely and evenly. You may have to make it in about 3 batches, depending on the size of your air fryer.
    • Set the air fryer to 400 degrees Fahrenheit and cook for about 7 minutes. Carefully flip the eggplant with tongs (be gentle so it doesn't break apart, as the eggplant will be tender at this stage) and fry for another 7 minutes. The eggplant should have a nice crisp!

    Serve it

    • Lastly, warm up the spaghetti sauce, then melt the mozzarella cheese shreds. Mix the mozzarella and water and microwave it in a micowave safe dish. My microwave is a 950 watt and it takes about 30 seconds.
    • Layer the sauce and cheese over the eggplant. You can also enjoy it with regular or gluten-free spaghetti noodles.
    • Serve warm and enjoy!

    Nutrition

    Serving: 3slicesCalories: 226kcalCarbohydrates: 39gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 747mgPotassium: 454mgFiber: 6gSugar: 7gVitamin A: 46IUVitamin C: 4mgCalcium: 228mgIron: 2mg
    Keyword air fryer recipe, vegan eggplant parmesan, vegan eggplant parmigiana
    Tried this recipe?Let us know how it was!

    **Note: Nutrition label is just an estimate. Amounts may vary. Label does not include spaghetti sauce or oil for spraying. For more nutrition calculations, feel free to enter your added sauce and oil measurements into calculators such as the MyFitnessPal app.

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    Reader Interactions

    Comments

    1. Summer says

      May 24, 2022 at 7:08 pm

      5 stars
      Made this tonight and it was super yummy! Definitely going into my cookbook!

      Reply
      • Kayla says

        May 26, 2022 at 9:10 pm

        That's awesome, Summer! Thanks for sharing!

        Reply

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    Kayla Daniels.

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