Eggplant Bites with No Oil Soaking (Air Fryer Method)

I came up with this recipe after one too many soggy eggplant disasters. You know the ones: they soak up oil like sponges and end up more greasy than golden. These air fryer eggplant bites skip the oil soak altogether and still turn out crispy and flavorful—without the mess or the calories.

These little bites are perfect as a snack, a side dish, or a light appetizer. I like to serve them with a dollop of yogurt dip or a drizzle of tahini sauce when I’m feeling fancy. They’re tender on the inside, crispy on the outside, and don’t require a gallon of oil to get there.

Best of all? They come together quickly and are made with pantry staples. No salting-and-waiting. No oil-soaked paper towels. Just eggplant, seasoning, and a clever air fryer trick.

Ingredients Overview

• Eggplant – a medium globe or Italian eggplant, cut into 1-inch cubes
• Breadcrumbs – panko for extra crunch or regular if that’s what you have
• Egg – helps the coating stick without oil
• Garlic powder, salt, black pepper – for flavor
• Paprika or Italian seasoning (optional) – for extra kick

Use gluten-free breadcrumbs if needed. You can also swap the egg for aquafaba (chickpea water) to make it vegan.

Step-by-Step Instructions

1. Prep the eggplant: Wash and dice the eggplant into bite-sized cubes. No need to peel.

2. Set up the dredge: Beat one egg in a small bowl. In another bowl, mix 1 cup breadcrumbs with garlic powder, salt, pepper, and optional spices.

3. Coat the bites: Dip each eggplant cube in the egg, then roll it in the breadcrumb mixture. Press lightly so it sticks.

4. Air fry: Preheat your air fryer to 375°F (190°C). Arrange eggplant cubes in a single layer. Cook for 12-14 minutes, flipping halfway, until golden and crispy.

5. Serve: Let cool slightly and serve with a yogurt-based dip, marinara, or tahini.

💡 Bonus Tip: Want more recipes like this? Don’t miss our full list of air fryer veggie favorites. Quick, crispy, and weeknight-approved.

Common Mistakes to Avoid

• Skipping the egg coating: It acts like glue. Without it, the crumbs won’t stick.
• Crowding the air fryer: Give them room so they crisp instead of steam.
• Using wet eggplant: Pat dry if your eggplant seems extra moist.
• Not flipping halfway: You want even browning on all sides.
• Under-seasoning: Eggplant is mild—don’t skimp on seasoning.

Variations & Add-Ons

• Spicy version: Add chili flakes or cayenne to the breadcrumb mix
• Herby: Use Italian herbs or za’atar
• Cheesy: Mix grated Parmesan into the crumbs (if not vegan)
• Vegan: Use aquafaba instead of egg
• Serving ideas: Pair with hummus, tzatziki, marinara, or even as a salad topping

Air Fryer Eggplant Bites

Crispy on the outside, tender inside—these air fryer eggplant bites skip the oil but not the flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium eggplant cubed
• 1 egg or aquafaba for vegan
• 1 cup panko or regular breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: 1/2 tsp paprika or Italian seasoning

Equipment

• Air fryer

Method

 

1. Dice eggplant into cubes.
2. Beat egg in one bowl; mix breadcrumbs and seasonings in another.
3. Dip eggplant cubes in egg, then coat with breadcrumbs.
4. Air fry at 375°F for 12-14 minutes, flipping halfway.
5. Serve warm with dip of choice.

Notes

Best eaten fresh for crunch. Reheat in air fryer at 350°F for 3-4 minutes.

Calories: ~110 per serving

If you’ve never loved eggplant, these bites might change your mind. They’re easy, crisp, and perfect for dipping. Let me know if you try them—or tag me if you put your own spin on the seasoning!

Craving more veggie-forward air fryer ideas? Try my recipes for Air Fryer Zucchini Chips or Crispy Cauliflower Bites next!