Easy Air Fryer Eggplant Snack (Printer-Friendly)
Crispy golden eggplant slices air-fried with gluten-free breading and smoky spices for a delicious vegan snack.
# List of Ingredients:
→ Vegetables
01 -
2 medium eggplants, sliced into ½-inch rounds
02 -
2 tsp salt
→ Wet ingredients
03 -
1½ cups unsweetened soy milk
04 -
2 Tbsp apple cider vinegar
05 -
2 Tbsp olive oil
→ Dry ingredients
06 -
2 cups plain gluten-free breadcrumbs
07 -
5 Tbsp nutritional yeast
08 -
2 tsp garlic powder
09 -
2 tsp onion powder
10 -
2 tsp smoked paprika
11 -
1 tsp freshly ground black pepper
→ Sauce
12 -
2 cups marinara sauce, warmed
# Preparation Steps:
01 -
Slice eggplants into uniform ½-inch rounds. Sprinkle both sides with salt and arrange in a colander for 30 minutes to remove excess moisture and bitterness.
02 -
Combine unsweetened soy milk and apple cider vinegar in a shallow bowl. Stir and let sit for 5 minutes to thicken slightly and develop tang.
03 -
In a separate bowl, blend gluten-free breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, and black pepper until evenly combined.
04 -
Rinse salted eggplant slices and pat dry thoroughly with paper towels. Dip each slice into the soy milk mixture, allowing excess to drip off, then press into the breadcrumb mixture to coat evenly on both sides.
05 -
Preheat the air fryer to 375°F. Lightly brush or spray both sides of each coated slice with olive oil. Place slices in a single layer in the basket without overlapping. Air-fry for 14-16 minutes, flipping halfway, until golden and crisp.
06 -
Arrange the air-fried eggplant on serving plates. Spoon warmed marinara sauce over the top and garnish with fresh herbs if desired. Serve immediately to maintain crispness.
# Additional Suggestions:
01 -
Press breadcrumbs firmly onto eggplant to ensure a crisp crust. Pat slices dry after rinsing to prevent sogginess. Avoid overcrowding the air fryer basket for even crisping.