This delicious Air Fryer Eggplant has a crispy coating and a meltingly tender center. It’s a wonderful and healthy way to serve this tasty low carb veggie!
If you love eggplant, and you love your air fryer, then this recipe is right up your alley. It was certainly right up my alley! I am actually munching on a few slices as I write this.
This Air Fryer Eggplant recipe is a re-make of an old favorite that I haven’t touched in years. And now I wonder why on earth I waited so long. I took slices of eggplant, dipped them in an egg wash, coated them in low carb parmesan coating, and air fried the golden brown perfection.
So tasty, easy, and quick! They are delicious as a side dish, an appetizer, or even as part of a healthy keto breakfast.
Why you will love it
It can be tough to get a truly crispy coating with keto ingredients. Pork rinds can do a good job and I’ve used them in recipes like Parmesan Crusted Pork Chops and Keto Chicken Tenders.
But this time I used a different method that I have experimented with in the past. I used a combination of almond flour and whey protein powder for dredging the eggplant slices. This creates a lovely light coating that crisps up nicely in the air fryer.
Add in some garlic powder, a touch of paprika, and plenty of grated Parmesan, and you get so much wonderful flavor in each bite. The eggplant slices become wonderfully tender inside, and almost melt in your mouth!
Ingredients you need
- Eggplant: Get a nice-sized eggplant, about 14 ounces or so, for this recipe. You could also use two smaller eggplants. Make sure the skin is firm and unblemished.
- Salt: You do want to salt the eggplant for a little bit before cooking. I like to use kosher salt.
- Almond flour: You could presumably use any nut flour here, although it will change the appearance a little.
- Whey protein: Use unflavored protein powder. I don’t know if other protein powders will work, although egg white protein is probably your next best options.
- Parmesan: Finely grated parmesan helps make for a flavorful crisp exterior.
- Avocado oil spray: This helps grease the air fryer basket. But I also sprayed a little on each slice of eggplant to help it brown and crisp up. You could use another healthy oil spray option.
- Seasonings: Garlic powder, paprika, cayenne.
Step by Step Directions
1. Salt the eggplant: Slice the eggplant into ⅓ inch thick slices and arrange in a single layer. Sprinkle with ¼ teaspoon of the salt and let sit 30 minutes, then blot dry with a kitchen rag.
2. Prepare the coating: In a shallow bowl, whisk together the almond flour, protein powder, Parmesan, garlic powder, paprika, remaining salt, pepper, and cayenne.
3. Whisk the egg: In another shallow bowl, whisk the egg with the water until well combined.
4. Dip the slices: Dip each slice of eggplant into the egg, shaking off the excess, then dredge in the almond flour mixture and shake off the excess.
5. Arrange in the air fryer: Preheat the air fryer to 360ºF and spray the air fryer rack(s) with the oil. Arrange the eggplant slices in one layer. You may need to work in batches, depending on the size of your air fryer.
6. Air fry the eggplant: Lightly spray the tops of the slices with more avocado oil spray. Air fry for 12 to 14 minutes, flipping once during cooking, until the coating is browned and crisp.
Tips for Success
I know I am going to get questions about replacing the whey protein so let me head you off at the pass. You can use crushed pork rinds and it should turn out well. You can also simply use more almond flour, but in my experience, the coating doesn’t crisp up as nicely.
How many slices you get will depend on the size and shape of your eggplant. The one I used was a classic Italian eggplant, and I got 15 slices. Some were wide and others were smaller.
Make sure that the eggplant is fully coated in the almond flour mixture, but also make sure it isn’t too thick. You don’t want thick layers of coating as it doesn’t cook through as well.
If you don’t have an air fryer, you can simply fry these in a skillet. You will need 2 tablespoons of oil for each batch, and you will want to wipe out the skillet between batches so it doesn’t burn in the pan.
Frequently Asked Questions
Many recipes call for salting eggplant prior to cooking. The usual logic is that this makes it less bitter. But most modern varieties of eggplant aren’t very bitter at all. This Air Fryer Eggplant has you salt the slices simply to reduce some of the moisture before cooking, so that the coating can crisp up better.
You do not need to peel eggplant before frying or cooking. For this recipe, I recommend leaving the skin on, as it holds the eggplant together better after frying.
This crispy keto eggplant recipe is best served fresh, but it can be stored in a covered container in the fridge for up to 4 days. You can re-crisp the rounds in a toaster oven or air fryer at low heat.
More keto air fryer recipes
Air Fryer Eggplant Recipe
Equipment
Ingredients
- 1 eggplant (about 12 to 14 ounces)
- ¾ teaspoon salt divided
- ⅓ cup almond flour
- ⅓ cup whey protein powder unflavored
- ⅓ cup finely grated Parmesan
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon pepper
- ¼ teaspoon cayenne
- 1 large egg
- 1 tablespoon water
- Avocado oil spray
Instructions
- Slice the eggplant into ⅓ inch thick slices and arrange in a single layer. Sprinkle with ¼ teaspoon of the salt and let sit 30 minutes, then blot dry with a kitchen rag.
- In a shallow bowl, whisk together the almond flour, protein powder, Parmesan, garlic powder, paprika, remaining salt, pepper, and cayenne.
- In another shallow bowl, whisk the egg with the water until well combined.
- Dip each slice of eggplant into the egg, shaking off the excess, then dredge in the almond flour mixture and shake off the excess.
- Preheat the air fryer to 360ºF and spray the air fryer rack(s) with the oil. Arrange the eggplant slices in one layer. You may need to work in batches, depending on the size of your air fryer.
- Lightly spray the tops of the slices with more avocado oil spray. Air fry for 12 to 14 minutes, flipping once during cooking, until the coating is browned and crisp.
Kellie Beggs says
Hi Carolyn
Can you egg and crumb these ahead of time and fry them later. Will they still go crispy. They look gorgeous thanks for the recipe. Just started back on a low carb diet this week with my husband and finding your recipes a great help
Kellie
Divya says
Hi Carolyn, what could I use as a substitute for almond flour?
Carolyn says
Crushed pork rinds.
Linda says
Carolyn, I just found this recipe today and I made it this afternoon. All I can say is WOW!!! This is an amazing recipe. My whole family likes it. Thanks so much.
MCF says
I made these as fries last night with your bacon cheeseburger meatballs, everything was delicious!
Monica says
Do you have a fried tomato version of this? I loved those growing up and thought I could repurpose some of this for that version. Ever tried it?
Carolyn says
This is what I have for fried green tomatoes https://alldayidreamaboutfood.com/2012/10/green-tomato-recipes.html
Nina Wictorin says
Oh my Gooood- does this look delicious! I am always looking for new eggplant recipes ( it is a lovely vegetable, isn´t it?), and tjis one I never tried before. Thanks so much for the inspiration- your blog is beautiful.
Howdy from a Swedish food blogger and foodie 🙂
Nina Wictorin says
I meant “this”, not “tjis”…. 😉
Carolyn says
Maybe that’s Swedish for this? Haha, just kidding, I knew what you meant! 😉
Shea A. says
Can you substitute coconut flour for the almond flour? I have a nut allergy so almond flour is out. Still looking to keep the recipe low carb.
Carolyn says
I am afraid I’ve never found coconut flour to be a good substitute in breading recipes. It absorbs too much moisture and clumps too much. You could try something more like flax seed meal, that would be better.
Charlene says
Use pork rinds they have zero carbs,no singer and are nut free. Crush them bread crumbs with rolling pin in zip lock bag until it looks like bread crumbs. Season italian style and coat the eggplant with it bake or fry it stays Crispy.
Gina says
You can bake the eggplant instead of frying it – crunchy and delicious crust! 350 degrees. Spray Pam spray on cookie sheet and top of cutlets. Can’t remember how long I baked them last night, just watch for brown crust and poke fork to insure tender eggplant. I then made a ricotta (lasagna like) filling. In pie pan I placed cooked eggplant cutlets – put ricotta mixture – then another layer of eggplant. Covered with foil and baked. Served with homemade marinara sauce on the side made from garden tomatoes. Still great when I reheated for lunch today!
Jeanette says
Have fun at IFBC! My oldest son loves crunchy eggplant – the crust on these eggplant slices looks perfect.
Emily @ Life on Food says
This looks amazing. Maybe if it won your kids over it would win my husband over. He is never a big fan of eggplant.
chris says
Fry the eggplant then freeze between sheets of wax paper in a air tight container. We do a whole bunch like this and have quick easy eggplant parmasen for the whole winter.
Carolyn says
Thanks, Chris! Great tip.
Belenda says
P.S. – I so badly want to move to portland too! Its beautiful there, I love the food, the weather, the people, the mountains, the wineries….everything about it! Mountains to the east, pacific to the west and desert to the northeast. AND Napa 8 hrs to the south. All evolves around wine, food, ocean, mountains and peeps like me! I belong out there, not stuck here in Ohio….BTW, bought eggplant today and will be making this tomorrow.
Donna says
Oh…for you Portland fans out there I MUST recommend a VERY hilarious parody on “the lifestyle” called “PORTLANDIA”…you can find it on You-Tube…It is tongue-in-cheek BUT it hones in on the “vibe” in Portland..Check it out!!!
Karen Hyer says
I’m going shopping this afternoon for eggplant. Do you peel it or just wash and slice? I’m a Southern CA transplant to Salem 13 years ago. I LOVE it here and never tire of the rain. And it’s beautiful, too! A great place for healthy living and eating. Good Luck!
Carolyn says
Just wash and slice…I like the peel on my eggplant.
Karen Hyer says
thank you
Belenda says
I do not like the peel, too tough to chew and ruins the dish, for me. I peel mine.
kim says
yah , sounds like an idea and you get more almond flour coating on the slice.
Donna says
I hope you obtain your Portland, Oregon dreams!…I’m from Portland…and I find it WAY more interesting than it ever was whilst growing up there…I fully agree that it is a foodie paradise…as well as a nature-lovers/outdoor sport lovers paradise….The wine industry..new but highly reputed (think outstanding Pinot Noir from the Willamette Valley). I miss it so..sniff!
Thank you for this visually stunner of a recipe…Question…could I try baking the discs as opposed to frying?..Or would they lack the crispy quality so apparent here? I have an “aversion” to fried foods generally…alas…but might make an exception with this recipe!
Carolyn says
I think you could bake them, but they won’t be the same at all. I’d suggest at least drizzling with oil or melted butter for better flavour.
Belenda says
I luv, luv, luv, luv eggplant! I’ve been making mine like this for a long time. However, I go one step further and put a thick slice of fresh mozzarella cheese between 2 eggplant rounds, top with my homemade marinara sauce and bake long enough to slightly melt the cheese. YUMMMO! I crave eggplant….it’s always listed as my favorite food. Thanks for posting!
Carolyn says
You’re making me hungry, Belenda!
Jasmine says
Sounds perfect! I’m doing that too! Yummy!
Susan says
Is the salting necessary if you like the bitter tang of eggplant? I seem to recall reading that commercial eggplants (if you’d not growing or buying heirlooms) are more mild now than they used to be. I’m just wondering if the salt removes moisture that makes for better frying, and if so I won’t skip the step. I LOVE eggplant! Thanks for this!
Carolyn says
I find that the salting helps it cook faster and better. If you don’t, it can be hard to get it to cook through before the almond crust browns too much.
Dorene says
I pinned a hack technique that say microwave the slices for 5 minutes instead of salting. I am going to try this first & then proceed with your recipe.
Carolyn says
Let me know how it turns out!
Angie@Angie's Recipes says
I don’t this kind of eggplants over here…so adorable. Your fried eggplant slices look so inviting.
Luana says
I love eggplant! Eggplant Parm, moussaka, stuffed eggplant, eggplant, eggplant eggplant! Carolyn, yours look just beautiful!
Kalyn says
Oh baby! You are speaking my language here. (Pinned and bookmarked!)
Susan says
I’ve got a couple of eggplants that might actually make it to ripeness before the rains set in, and this sounds like a great recipe to try! Have you used it for eggplant parmesan? If they get a decent crust, I will probably try that.
I live in Portland. Wonderful city for fitness and healthy foodies (and beer and wine lovers!). However the job market is brutal, unless you’re in IT. If that is your husbands field, then this is a great place to live and work! My husband and I love it here, but a changing job situation is forcing us to look elsewhere. We’re keeping our fingers crossed for an opportunity to stay.
Carolyn says
They get a decent crust when hot out of the pan. They do get a bit soggy when they sit for a while. But I think they’d still make good parm. My husband is actually in IT, so the opps are there, he just needs time to search. I am sorry it’s so tough on you right now. 🙁
AM says
Ugh…have to second you on the job market in PDX…my DH was laid off in 2011 and has only been able to get contract jobs since (no health insurance, no paid holidays/sick days, etc.)
But on an upbeat note, DH requested eggplant parmesan, and I will be trying this this week! We’ve been eating eggplant every week…baba ghanooj, roasted with ricotta cheese…yum!