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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
Prep Time 5 minutes
Cook Time 14 minutes
Resting Time 20 minutes
Total Time 39 minutes
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
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