Crispy air-fried eggplant coated in almond flour, layered with melted mozzarella and marinara—an easy, low‑carb comfort food you can make any night of the week.
I love a plate of comforting, homemade food and this Eggplant Parmesan reminds me of the meals my grandmother used to make. This version swaps traditional breadcrumbs for almond flour and flaxseed meal, making it grain‑free and lower in carbs. The eggplant is crisped in the air fryer with no added oil and then layered with marinara and melty mozzarella for an irresistible, family‑friendly meal.
Here’s What You’ll Need
- Eggplant – one large eggplant (or two small), sliced into rounds.
- Eggs – beaten, to help the coating adhere.
- Almond flour – a low‑carb alternative to breadcrumbs (regular breadcrumbs work if you prefer).
- Flaxseed meal – optional, adds fiber and a nutty flavor.
- Parmesan cheese – mixed into the coating or sprinkled on top.
- Mozzarella cheese – sliced or shredded, for melting over the stacks.
- Seasonings – oregano, garlic powder, onion powder, salt and pepper.
- Marinara – homemade or your favorite store‑bought sauce.
- Fresh basil – for finishing and brightness.
How to Make Eggplant Parmesan
- Prep the eggplant. Slice eggplant into 1/4‑inch rounds. Lay the slices on paper towels, sprinkle with kosher salt, and let them sit about 30 minutes. The salt draws out excess moisture so the slices won’t become soggy when cooked. Pat dry before coating.
- Make the coating. Whisk the eggs in one shallow bowl. In a second bowl combine almond flour, grated Parmesan, flaxseed meal, oregano, garlic powder, onion powder, salt and pepper.
- Coat each slice. Dip each eggplant round into the beaten eggs, then press both sides into the almond flour mixture so they’re evenly coated.
- Crisp in the air fryer. Preheat the air fryer to 375°F. Lightly spray the basket with nonstick spray and arrange the coated slices in a single layer (you may need batches). Air fry 5 minutes, flip, then air fry another 4 minutes until golden and crisp.
- Or crisp in the oven. Arrange coated slices on a baking sheet sprayed with nonstick spray and bake at 425°F for about 25 minutes, flipping once halfway through.
- Assemble and finish. Spread about 1/2 cup marinara over the bottom of a casserole dish. Layer with eggplant slices, more marinara and slices of mozzarella. Repeat for a second layer if desired. Place under a high broiler for 3–5 minutes until the cheese melts and begins to brown—watch closely to prevent burning.
- Serve. Remove from the oven, top with fresh basil and serve hot.
Can I Bake Instead of Air Frying?
Yes. Baking works well and is more practical if you’re cooking a large batch. I tested both methods and found the air fryer yields the crispiest results, but baking at 425°F for about 25 minutes (flipping once) produces an excellent texture too. If you prefer to avoid multiple air fryer batches, crisp the slices in the oven and then assemble and broil the casserole to finish.
Tips, Tricks and Substitutions
- Almond flour keeps this recipe low‑carb and gluten‑free; swap for whole‑wheat panko or regular breadcrumbs if you don’t need it to be grain‑free.
- Season the beaten eggs with a pinch of salt and pepper or dried herbs for extra flavor.
- If you want to finish everything in the air fryer without a casserole dish, after flipping the slices top each with marinara and mozzarella and air fry another 4–5 minutes until the cheese melts. This may require batches.
- Serve over zucchini noodles or a bed of greens to keep the meal lighter and add extra vegetables.
- Top with fresh basil and an extra sprinkle of Parmesan right before serving for brightness and flavor.
Recipe
Air Fryer Eggplant Parmesan
Air‑fried crispy eggplant layered with melty cheese and marinara—an easy low‑carb comfort food.
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 6
Ingredients
- 1 medium to large eggplant, sliced into 1/4‑inch rounds
- 2 tsp kosher salt (for drawing moisture)
- 2 eggs, beaten
- 1 cup almond flour (or breadcrumbs)
- 1/4 cup grated Parmesan cheese
- 2 tbsp flaxseed meal (optional)
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 2 cups marinara sauce
- 8 oz mozzarella cheese, sliced (or shredded)
- Fresh basil, for garnish
Instructions
- Slice eggplant and sprinkle slices with salt. Let sit 30 minutes, then pat dry.
- Whisk eggs in one bowl. In another bowl combine almond flour, Parmesan, flaxseed meal, oregano, garlic powder, onion powder, salt and pepper.
- Dip each slice in the egg, then coat both sides in the almond mixture.
- To air fry: Preheat air fryer to 375°F. Lightly spray the basket and arrange slices in a single layer. Air fry 5 minutes, flip, then air fry 4 more minutes until golden.
- To bake: Preheat oven to 425°F. Arrange on a sprayed baking sheet and bake 25 minutes, flipping once.
- Assemble in a casserole dish: spread 1/2 cup marinara on the bottom, add a layer of eggplant, more marinara and mozzarella. Repeat. Broil 3–5 minutes until cheese is melted and slightly browned.
- Garnish with basil and serve.
Notes
Eggplant Parmesan will keep in the refrigerator in an airtight container for up to 5 days.
Nutrition (per serving)
Serving: 1/6 of recipe — Calories: 222 kcal | Carbohydrates: 11.2 g | Protein: 13 g | Fat: 14.2 g | Saturated Fat: 5.3 g | Sodium: 426 mg | Fiber: 5.2 g | Sugar: 4.9 g
Nutrition information is an approximation.
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If you try this Air Fryer Eggplant Parmesan and enjoy it, consider leaving a rating or sharing a photo of your version—I love seeing how people make recipes their own!