01 -
Slice eggplants evenly into ½-inch rounds. Sprinkle both sides with salt and place in a colander for 30 minutes to draw out moisture and bitterness.
02 -
Combine unsweetened soy milk and apple cider vinegar in a shallow bowl. Stir and let rest for 5 minutes to thicken slightly.
03 -
In a separate bowl, combine gluten-free breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, and black pepper.
04 -
Rinse salted eggplant slices to remove excess salt and pat dry thoroughly with paper towels to ensure crispiness.
05 -
Dip each slice into the soy milk mixture, allow excess to drip off, then press both sides into the breadcrumb mixture for an even coating.
06 -
Set air fryer to 375°F (190°C) and allow it to preheat before cooking.
07 -
Lightly brush or spray olive oil on both sides of each breaded slice. Arrange in a single layer in the air fryer basket without overlap.
08 -
Cook for 14 to 16 minutes, flipping slices halfway through, until exterior is golden and crisp and interior is tender.
09 -
Transfer air-fried eggplant to serving plates, spoon warmed marinara sauce over, garnish with fresh herbs if desired, and serve immediately.