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Easy Air Fryer eggplant recipe - no breadcrumbs recipe

Vegan air fryer baked eggplants are a delicious and flavorful dish that you and your whole family will love. Imagine a warm and cozy meal with a crispy texture that's satisfyingly crunchy on the outside, and a tender, juicy, and flavorful inside that's filled with rich, savory flavors that tantalize your taste buds.
Vegan air fryer baked eggplants are a delicious and flavorful dish that you and your whole family will love. Imagine a warm and cozy meal with a crispy texture that's satisfyingly crunchy on the outside, and a tender, juicy, and flavorful inside that's filled with rich, savory flavors that tantalize your taste buds.
Simone - Munchyesta.com
Prep Time 5 minutes
Cook Time 40 minutes
Serving Size 4 people

Equipment

  • Air Fryer

Ingredients

  • 2 large eggplants sliced into halves
  • 1/2 cup vegan pesto or tomato sauce
  • Salt to taste
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/3 tsp dried basil
  • 1/2 cup vegan cheese Or cheese of your choice (can be parmesan cheese, feta cheese, or mozzarella cheese)
  • 1 handful fresh basil or fresh parsley for garnish

Instructions

How to make the best Air Fryer eggplant - no breadcrumbs recipe Directions:

  • Preheat your air fryer to 375°F.
  • Brush each eggplant slice generously with pesto on the meat sides.
    Place the eggplant slices in a single layer in the air fryer basket. 
    Sprinkle salt, oregano, thyme, and basil on top.
  • Air fry for 40 minutes, flipping halfway through, until the eggplant is tender and lightly browned on both sides.
    Top with vegan mozzarella cheese or cheese of your choice.
    Let the eggplants continue to bake for 5-8 minutes or until the cheese is golden brown.
    Serve and enjoy!

Notes

Here is a recipe for vegan sun-dried tomato pesto that you can easily make at home:
Ingredients:
  • 1 cup sun-dried tomatoes, soaked in hot water for 5-10 minutes
  • 1/2 cup fresh basil leaves
  • 1/2 cup pine nuts
  • 2 cloves garlic, minced
  • 1/4 cup nutritional yeast
  • 1/4 cup olive oil
  • Salt to taste
Directions:
  1. In a food processor, pulse the sun-dried tomatoes, basil, pine nuts, and garlic until coarsely chopped.
  2. Add the nutritional yeast and pulse again until combined.
  3. With the food processor running, slowly pour in the olive oil until the pesto is smooth.
  4. Add salt to taste.
  5. Enjoy your delicious vegan sun-dried tomato pesto on pasta, bread, or as a dip!