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These vegan and glutenfree air fryer eggplant slices offer a crispy and healthy snack or appetizer perfect for game days and festive gatherings. Golden and crunchy on the outside, yet tender within, they use a simple breading with nutritional yeast and glutenfree breadcrumbs to deliver maximum flavor with no dairy, eggs, or gluten.
I first made this recipe for a small party and was amazed at how everyone kept reaching for more. Now it’s a staple whenever I want a flavorful, guiltfree snack.
Ingredients
- Eggplants: Two medium eggplants sliced into halfinch rounds for even cooking and perfect texture
- Salt: Two teaspoons of salt to draw out moisture and reduce bitterness
- Unsweetened soy milk and apple cider vinegar: One and a half cups of unsweetened soy milk combined with apple cider vinegar to create a vegan buttermilk substitute that helps the breading stick
- Glutenfree breadcrumbs: Two cups of plain glutenfree breadcrumbs for a crunchy coating use fresh for best results
- Nutritional yeast: Five tablespoons of nutritional yeast to add a cheesy savory depth
- Garlic powder and onion powder: Two teaspoons garlic powder and two teaspoons onion powder to build layered flavor
- Smoked paprika: Two teaspoons smoked paprika for a subtle smoky warmth Spanish paprika is ideal if you can find it
- Black pepper: One teaspoon freshly ground black pepper for a little heat and complexity
- Olive oil: Two tablespoons of olive oil to help the crumbs crisp up beautifully in the air fryer
- Marinara sauce: Two cups warmed marinara sauce for serving and dipping adding a vibrant and tangy finish
Instructions
- Prepare the Eggplant:
- Slice the eggplants into uniform halfinch rounds to ensure even cooking throughout. Sprinkle each slice generously with salt on both sides and arrange them in a colander. Let them sit for 30 minutes to draw out excess moisture and bitterness. This step is crucial for achieving a tender interior and crisp exterior.
- Make Vegan 'Buttermilk':
- In a shallow bowl combine the unsweetened soy milk and apple cider vinegar. Stir gently and leave the mixture undisturbed for 5 minutes so it thickens slightly and develops a subtle tang that mimics traditional buttermilk.
- Mix the Breading:
- In another bowl combine the glutenfree breadcrumbs nutritional yeast garlic powder onion powder smoked paprika and black pepper. Mix well to distribute the spices evenly which will ensure every bite is flavorful.
- PreCoat the Eggplant:
- Rinse the salted eggplant slices under cool water to wash away excess salt then pat them dry thoroughly with paper towels. Drying is essential to achieving crispiness. Dip each slice into the vegan buttermilk mixture letting any extra liquid drip off then press each side firmly into the breadcrumb mixture so the coating adheres evenly.
- AirFry the Eggplant:
- Preheat your air fryer to 375 degrees Fahrenheit to prepare for cooking. Lightly brush or spray olive oil on both sides of each breaded round. Arrange the eggplant slices in a single layer in the air fryer basket without overlapping otherwise they won’t crisp properly. Cook the slices for 14 to 16 minutes flipping halfway through. They should be golden brown and crisp on the outside while tender inside.
- Serve:
- Transfer the crispy eggplant slices to serving plates. Spoon warmed marinara sauce generously over or alongside for dipping. Garnish with fresh herbs like basil or parsley for a fresh finish. Serve immediately to enjoy maximum crunch.
I vividly remember the first time I served this dish to my family they could not believe something so tasty was vegan and free of eggs or cheese. It quickly became a favorite.
Storage Tips
Store leftover eggplant slices in an airtight container in the refrigerator for up to three days. To recrisp place them in the air fryer at 350 degrees Fahrenheit for about 5 minutes rather than microwaving which will make them soggy.
Ingredient Substitutions
Swap unsweetened soy milk for oat milk for a slightly creamier consistency without altering vegan status. Replace glutenfree breadcrumbs with crushed unsalted rice cakes for a lighter crunchier coating. Use vegan Parmesanstyle cheese instead of nutritional yeast for a different nuttier flavor profile.
Serving Suggestions
These eggplant slices pair beautifully with a simple green salad or roasted vegetables for a full meal. Stack with cheese and bake for a vegan Eggplant Parmesan alternative too. A fresh squeeze of lemon over the top adds a bright finish.
I hope you enjoy this recipe as much as I do. It brings together crisp textures and bold flavors without any fuss perfect for sharing with friends or a cozy night in.
Your Recipe Questions Answered
- → How do you ensure the eggplant gets crispy in the air fryer?
Pat eggplant slices dry after salting and rinsing to remove moisture. Press breadcrumbs firmly on each slice and lightly brush with olive oil before air frying.
- → Can I substitute soy milk in the breading mixture?
Yes, unsweetened oat milk works well as a neutral, creamy alternative that helps the coating stick.
- → What temperature and time should I use for air frying?
Preheat to 375°F (190°C) and air fry for 14-16 minutes, flipping halfway to ensure even crispiness.
- → Are there gluten-free breadcrumb alternatives?
Crushed unsalted rice cakes can replace gluten-free breadcrumbs, offering a lighter, crunchy crust though slightly more delicate.
- → How can I customize the flavor of the coating?
Adjust spices like smoked paprika and nutritional yeast to your preferred level of smokiness and cheesy flavor before breading.