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Parmesan-Crusted Air Fryer Keto Eggplant Slices

Salt-drained eggplant rounds in a double-Parmesan, almond flour, and pork rind crust, air fried until the flesh is juicy and the crust lacy and crisp.
Print Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium eggplant sliced into 1/2-inch rounds
  • 1 tsp kosher salt for draining
  • 2 large eggs beaten
  • 1/2 cup finely grated Parmesan
  • 1/2 cup finely shredded Parmesan
  • 1/2 cup almond flour
  • 1/3 cup finely crushed pork rinds optional
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • avocado oil spray

Equipment

  • Air fryer
  • Two shallow bowls
  • Wire rack

Method
 

  1. Salt the eggplant rounds on both sides and rest on a rack 20 minutes. Blot until the surfaces feel dry.
  2. Combine both Parmesans, the almond flour, pork rinds, garlic powder, Italian seasoning, and pepper. Beat the eggs in a second bowl.
  3. Dip each round in egg, then press firmly into the dry mix to build a uniform coat.
  4. Preheat to 380°F for 6 minutes. Spray the rounds, arrange in a single layer, and cook 8 minutes before flipping. Flip, spray, and cook 6 to 8 minutes more, finishing at 400°F for the last 2 minutes to lock the crust.

Notes

The salt draw is essential: if no beads of moisture form, the slices will fry up soggy.
Shredded Parmesan gives the lacy crisp edges; the powdery kind builds the base.
Press firmly into the crumb for a coat that holds.