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  • Prep-time: / Ready In:
  • Makes 8 cups pasta + 12 slices eggplant

Air-fryers are a fantastic tool for whole-food, plant-based kitchens, as they make it easy to cook up perfectly crispy meals and snacks without any oil. Crispbread crackers give air-fried eggplant extra crunch in this healthy take on an Italian comfort-food classic. Be sure to peel the eggplant because the skin can get tough. 

Tip: Depending on the size of your air-fryer basket, you may need to fry just a few eggplant slices at a time; to keep air-fried slices warm, transfer to a baking sheet in a 250°F oven while cooking the remaining slices.

air-fryer eggplant parmezzan - breaded and fried slices of eggplant atop a spaghetti dish with marinara sauce


  • 4 crispbread crackers
  • 2 tablespoons + 1 teaspoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning, crushed
  • ¼ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 1 medium eggplant (1 lb.), peeled and sliced into ½-inch rounds
  • 10 oz. dry whole grain linguine
  • 1 onion, chopped (1 cup)
  • 1 green bell pepper, chopped (1 cup)
  • 1 8-oz. package sliced fresh button mushrooms
  • 1 22- to 23-oz. jar oil-free marinara sauce
  • 1 14.5-oz. can no-salt-added diced tomatoes, undrained
  • ¼ cup chopped fresh basil


  1. Preheat air fryer to 370°F. In a food processor place crackers, 2 Tbsp. of the nutritional yeast, the garlic powder, and Italian seasoning. Cover and process until finely chopped; place in a shallow bowl. Pour milk into a second shallow bowl. Dip each eggplant slice into the milk and then the crumbs, lightly coating all sides. Place on a baking sheet.
  2. Place eggplant slices in air fryer, in batches if necessary, so they are not touching. Air-fry 12 to 15 minutes or until eggplant is tender and breading is crisp, turning slices once.
  3. Meanwhile, cook linguine according to package directions. Drain and return to pot. In a large skillet cook onion, bell pepper, and mushrooms over medium 5 to 7 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Transfer to pot with pasta. Add marinara sauce and tomatoes; mix well. Cook 5 minutes or until heated through.
  4. Top linguine mixture with eggplant. Sprinkle with the remaining 1 tsp. nutritional yeast and the basil.

Comments (2)

(5 from 2 votes)
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wendy silverman22 hours ago
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seriously this air-fryer has changed my life. We nailed this recipe on the first try — total walk in the park.

Kim3 days ago
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My family and I decided to go WFPB this weekend and our first meal was this dish and it was a hit. With three meat eating males, I was nervous, but they all gave it a thumbs up.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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