Vegan Eggplant Parmesan in the Air Fryer

Step 1

Start by making a breading work station with two plates

Step 2

Put the vegan mayonnaise on one plate

Step 3

On the other plate, combine panko breadcrumbs, dried oregano, dried basil, granulated onion, grated vegan parmesan, a pinch of salt, and dash of pepper

Step 4

Coat each eggplant slice with mayo

Step 5

It should be the thinnest of coatings

Step 6

You don't want any mayonnaise dollops

Step 7

It's just a sheer coating, so that the breadcrumb mixture can stick to the slices

Step 8

Then dip each slice into the breadcrumb mixture

Step 9

Make sure to coat it with breadcrumbs on every side

Step 10

Put an even layer of slices into the air fryer basket

Step 11

For best browning, don't overcrowd the basket with slices on top of each other

Step 12

You want room for air to flow all around each slice

Step 13

Depending on the basket size & eggplant slice size, you'll probably be able to fit 4 to 6 slices

Step 14

Spritz the top of the eggplant slices with oil spray

Step 15

Put the basket into the air fryer

Step 16

Set it to 400 degrees for 12 minutes

Step 17

Stop halfway through to flip the slices (or when they are nice & brown on top)

Step 18

Spritz the slices with oil spray again

Step 19

Then continue air frying for four more minutes, or when the other side of the slices are nutty brown

Step 20

At 10 minutes, add a spoonful of marinara sauce and a pinch of vegan mozzarella cheese to each slice

Step 21

Then cook for the remaining 2 minutes

Step 22

Remove the eggplant slices from the air fryer

Step 23

Continue air frying the eggplant in batches until all of the eggplant has been air fried

Step 24

Keep in mind that the air fryer cooks faster when it's hot

Step 25

So the subsequent batches may need to be flipped earlier or cooked for a slightly shorter time

Step 26

Keep an eye on them for burning, and trust your judgement when it's looking brown enough