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These vegan and glutenfree air fryer eggplant slices offer a crispy, flavorful treat perfect for any gathering or snack time. With a golden crust and tender inside, this recipe uses nutritional yeast and glutenfree breadcrumbs to deliver maximum taste and texture without dairy, eggs, or gluten.
I first made this for a Super Bowl party and everyone kept asking for seconds. It’s now a staple whenever I want something tasty and fussfree.
Ingredients
- Eggplants: Two medium eggplants sliced into halfinch rounds for even cooking and texture
- Salt: Two teaspoons of salt to draw out excess moisture and bitterness from the eggplant
- Unsweetened soy milk: One and a half cups unsweetened soy milk, combined with apple cider vinegar to mimic buttermilk’s tang and help the coating stick
- Apple cider vinegar: Two tablespoons apple cider vinegar for acidity and thickening the vegan 'buttermilk'
- Glutenfree breadcrumbs: Two cups plain glutenfree breadcrumbs providing a crispy coating without gluten
- Nutritional yeast: Five tablespoons nutritional yeast, which adds a cheesy, umami flavor essential for vegan dishes
- Garlic powder: Two teaspoons garlic powder for savory depth
- Onion powder: Two teaspoons onion powder contributing to the base flavor
- Smoked paprika: Two teaspoons smoked paprika offering subtle smoky warmth
- Black pepper: One teaspoon freshly ground black pepper for a balanced spice
- Olive oil: Two tablespoons olive oil to brush on eggplant for browning and crispness in the air fryer
- Marinara sauce: Two cups warmed marinara sauce for serving, adding acidity and richness
Instructions
- Prepare the Eggplant:
- Slice your eggplants into uniform halfinch rounds to ensure even cooking throughout
- Salt the Eggplant:
- Sprinkle both sides with salt and place the slices in a colander for 30 minutes. This draws out moisture and reduces any bitterness, which improves texture and flavor
- Make Vegan Buttermilk:
- Mix the soy milk and apple cider vinegar in a shallow bowl. Let it sit for around 5 minutes to thicken slightly and develop that tangy flavor, which helps the coating adhere better
- Mix the Breading:
- In a separate bowl, combine the glutenfree breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, and black pepper. Stir thoroughly to disperse the spices evenly
- Pre Coat the Eggplant:
- Rinse the salted eggplant slices under cold water to remove excess salt and pat them dry with paper towels. Removing moisture is crucial for getting a crisp crust
- Bread the Slices:
- Dip each slice into the vegan buttermilk mixture, letting the excess drip off. Then press both sides into the breadcrumb mixture firmly to coat thoroughly. This step ensures the breading sticks well during air frying
- Air Fry the Eggplant:
- Preheat your air fryer to 375 degrees Fahrenheit or 190 degrees Celsius for best texture. Lightly brush or spray olive oil on both sides of each coated slice to promote browning and crisping. Arrange the slices in a single layer without overlapping in the air fryer basket. Cook in batches if necessary to avoid crowding. Air fry for about 14 to 16 minutes, flipping halfway through. They should come out golden and crunchy outside with a tender interior
- Serve:
- Plate your eggplant slices and spoon over warmed marinara sauce. Garnish if desired with fresh herbs like basil or parsley for brightness and freshness. Serve immediately to keep that satisfying crunch
Nutritional yeast is my favorite ingredient here. It adds that cheesy umami that helps make vegan dishes indulgent. I remember making this recipe for a family potluck, and everyone kept trying to guess what gave it the rich flavor. The surprise was when I said it was just nutritional yeast and spices, no cheese at all.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. To regain crispness, reheat the eggplant slices in the air fryer at 350 degrees Fahrenheit for 5 to 7 minutes rather than microwaving, which can cause sogginess.
Ingredient Substitutions
If you do not have soy milk, unsweetened oat milk is a perfect substitute with a neutral flavor and the same creamy texture. For glutenfree breadcrumbs, finely crushed unsalted rice cakes work well though expect a slightly lighter and more delicate crust. Instead of nutritional yeast, try vegan Parmesanstyle cheese for a different but equally tasty umami note.
Serving Suggestions
Serve these crispy eggplant rounds with warmed marinara sauce for dipping or spooned on top. They also pair wonderfully with a fresh green salad for a light meal or alongside crusty glutenfree bread to round it out. Garnishing with fresh herbs amps up flavor and visual appeal.
These crispy eggplant slices make a versatile, crowd pleasing snack or light meal that reheats well in the air fryer. Enjoy them with marinara and fresh herbs for best flavor.
Common Questions About Recipes
- → How do I ensure the eggplant slices get crispy?
Press the breadcrumb mixture firmly onto each slice and pat the eggplant dry after salting to remove moisture. Avoid overcrowding the air fryer basket for even crisping.
- → Can I substitute soy milk with something else?
Yes, unsweetened oat milk works well as a creamy alternative that maintains the coating's adherence and flavor balance.
- → What spices enhance the flavor in this preparation?
Smoked paprika, garlic powder, onion powder, nutritional yeast, and black pepper create a smoky, savory, and slightly cheesy flavor profile.
- → Is it necessary to salt the eggplant beforehand?
Salting draws out excess moisture and bitterness, helping achieve a tender interior and crispy exterior after air frying.
- → What are some good serving suggestions?
Serve the crisp eggplant rounds drizzled with warm marinara sauce and garnish with fresh herbs like basil or parsley for added freshness.