Vegan and Gluten-Free Air Fryer Eggplant
1 h
|
easy
|
clean eating,
gluten-free,
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
These vegan and gluten-free air fryer eggplant cutlets go crisp-golden without deep frying, loaded with garlic, smoked paprika, and nutritional yeast for that cheesy vibe, perfect for dunking in warm marinara.
A cleaner spin on Italian-American eggplant parm, they crush weeknights, game day spreads, or stack into a parm-style bake, and I don't do soggy so these stay crunchy.
Ingredients (4 servings)
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Ingredients
- 2 medium eggplants, sliced into ½-inch rounds eggplants 2 ct medium
- 2 tsp salt salt
- 1½ cups unsweetened soy milk unsweetened soy milk 12 fl oz
- 2 Tbsp apple cider vinegar apple cider vinegar 1 fl oz
- 2 cups plain gluten-free breadcrumbs plain gluten-free breadcrumbs 4 oz
- 5 Tbsp nutritional yeast nutritional yeast 1.56 oz
- 2 tsp garlic powder garlic powder 0.2 oz
- 2 tsp onion powder onion powder 0.17 oz
- 2 tsp smoked paprika smoked paprika 0.17 oz
- 1 tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 2 Tbsp olive oil olive oil
- 2 cups marinara sauce, warmed marinara sauce 16 oz
How to Make Vegan and Gluten-Free Air Fryer Eggplant
-
Salt the eggplant
Lay the 1/2 inch eggplant rounds on a rack or lined sheet pan and sprinkle all over with the salt, then let them sit 20 to 30 minutes to draw out moisture and any bitterness.
-
Dry thoroughly
Blot the eggplant very dry on both sides with clean towels so the coating sticks and the slices actually crisp instead of steaming.
-
Make vegan buttermilk
Whisk the soy milk and apple cider vinegar in a shallow bowl and let it sit 5 minutes until lightly thickened and tangy.
-
Mix the crumb coating
In another shallow dish combine the gluten free breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, and black pepper until evenly seasoned.
-
Bread the eggplant
Dip each slice in the soy milk mixture letting excess drip off, press firmly into the crumbs on both sides, and set on a rack to rest 5 minutes so the coating hydrates and adheres.
-
Preheat and oil
Preheat the air fryer to 380 F for 5 minutes and lightly brush or mist the basket with some of the olive oil.
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Air fry the first side
Arrange eggplant in a single layer without overlap, mist or brush the tops with a little more oil, and cook 8 to 10 minutes until the underside is golden.
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Flip and finish
Flip the slices and cook 5 to 7 minutes more until deep golden and tender in the center, then repeat with remaining slices adding a touch more oil as needed.
-
Warm the marinara
Keep the marinara gently warmed in a small saucepan or heatproof glass container so it is ready for dipping.
-
Serve
Let the eggplant rest 2 minutes so the crust sets, then serve hot with warm marinara on the side or spooned over.
Substitutions
- Breadcrumbs -> Crushed plantain chips (gluten free)
- Use lightly crushed unsalted plantain chips for a wildly crunchy, golden coating that stays crisp and brings a subtle toasty sweetness that plays well with smoked paprika.
- Soy milk -> Aquafaba or certified gluten free oat milk
- Aquafaba clings like a champ and helps crumbs stick with zero sweetness while GF oat milk gives a creamier tang similar to buttermilk; both keep it vegan and gluten free.
- Nutritional yeast -> Finely ground vegan parmesan
- Vegan parm adds a punchy, salty-cheesy depth and browns beautifully, giving you that umami backbone without compromising crunch.
Tips
- Do not skip the salting
- Salting pulls out excess water so the eggplant does not go soggy, and it seasons from the inside so your crust is crisp and the flesh is silky.
- Let the breading rest
- After coating, a 5 to 10 minute rest hydrates the crumbs and locks them on, so they do not shed in the fryer when you flip.
- Oil smarter, not heavier
- A light mist or brush of oil on both the basket and the tops of the slices is all you need for even browning without greasiness.
- Batch and hold like a pro
- Keep finished slices on a rack in a 200 F oven while the rest cook so airflow preserves the crunch instead of steaming them on a plate.
- Mind the thickness
- At a true 1/2 inch you get a creamy center with a crisp crust, while thinner cuts cook faster but can dry out and thicker rounds need a few extra minutes after the flip.
- Use perforated parchment if sticking
- Perforated air fryer parchment prevents sticking and still allows airflow so the bottoms crisp properly.
Nutrition Facts *
| Energy | 724 | kcal |
|---|---|---|
| Protein | 25 | g |
| Total Fat | 11 | g |
| Carbohydrates | 126 | g |
| Dietary Fiber | 11 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my eggplant turn out soggy instead of crisp?
- It was likely under salted, not dried thoroughly, crowded in the basket, or hit a cold air fryer; salt and blot well, preheat fully, cook in a single layer, and give each slice a little oil.
- Can I skip salting if I am short on time?
- You can, but the texture and flavor will not be as good, so if skipping, choose small, firm eggplants and extend the air fry a minute or two to drive off extra moisture.
- The crumbs are falling off when I flip; what went wrong?
- Too much liquid drip or not enough pressing will cause that, so let excess buttermilk drip off, press crumbs on firmly, rest the breaded slices, and flip with a thin spatula instead of tongs.
- How do I bake these if I do not have an air fryer?
- Bake on a rack set over a sheet pan at 425 F with convection if you have it, oil lightly, and cook 12 minutes per side until deeply golden.
- Can I make them with little to no oil?
- Yes, but expect lighter color and less crunch, so use aquafaba for extra adhesion, preheat well, and add 2 to 3 minutes to the cook time watching for golden edges.
- How do I reheat leftovers without losing the crisp?
- Air fry at 360 F for 3 to 5 minutes straight from the fridge or 6 to 8 minutes from frozen until hot and crackly again.
Serving Suggestions
Perfect with a bright bowl of marinara, a drizzle of good balsamic, or a squeeze of lemon to cut through the richness and wake up the smoke.
Killer stacked on toasted gluten free bread with extra sauce for a meatless parm vibe, or sliced over garlicky greens for a crispy-creamy contrast that hits hard.
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