Crispy Air Fryer Eggplant

This savory eggplant pizza recipe transforms humble aubergine into crispy, cheesy delights that satisfy pizza cravings without the heavy carbs. The air fryer makes this dish quick and fuss-free, creating perfectly crisp eggplant slices topped with melty cheese and vibrant vegetables.

I discovered this recipe during a late night craving when I wanted pizza but needed something lighter. My family now requests these regularly as a quick weeknight dinner that feels indulgent without the guilt.

Ingredients

• Eggplant/Aubergine: The star ingredient that creates a sturdy yet tender base for your toppings. Choose firm eggplants with smooth skin and no soft spots.
• Olive oil: Extra virgin helps eggplant roast perfectly and adds a subtle fruity flavor. Use good quality oil for best results.
• Tomato paste: Provides intense tomato flavor in a concentrated form. Look for paste in a tube for easy storage of leftovers.
• Cheddar cheese: Adds sharp flavor and creates that satisfying cheese pull. Freshly grated melts better than pre-packaged.
• Mozzarella cheese: Creates that authentic pizza stretch and mild creamy flavor. Fresh mozzarella works well too but drain thoroughly.
• Oregano: Classic pizza herb that brings authentic Italian flavor. Dried works well but fresh is lovely if available.
• Red onion: Adds gentle pungency and beautiful color. Chop finely for even distribution.
• Bell peppers: Brings sweetness and vibrant color. Using a mix of colors creates visual appeal.
• Plum tomatoes: Adds fresh tomato flavor and juiciness. Roma or cherry tomatoes work wonderfully too.
• Sweetcorn: Provides bursts of sweetness and texture. Frozen corn works perfectly fine when thawed.

Step-by-Step Instructions

Prepare the eggplant:

Trim the ends of your eggplant and slice vertically into strips about 1 cm thick. Consistent thickness ensures even cooking and prevents some pieces burning while others remain undercooked.

Season the slices:

Brush each eggplant slice with olive oil on both sides. This helps them brown beautifully and prevents sticking. A silicone brush works best for even application.

Precook the eggplant:

Roast slices in a preheated pan for a few minutes on each side until lightly golden. Alternatively use your air fryer at 190C/374F for 5-6 minutes. This crucial step ensures your eggplant is tender before adding toppings.

Create topping mixture:

Combine shredded cheddar and mozzarella cheeses with oregano, chopped onions, peppers, tomatoes, and sweetcorn in a small bowl. Mixing beforehand ensures even distribution of all ingredients.

Assemble your pizzas:

Arrange eggplant slices in a single layer in your air fryer basket. Spread each with a thin layer of tomato paste going right to the edges for full flavor coverage.

Add toppings:

Sprinkle each slice generously with your cheese and vegetable mixture. Top with a final dusting of oregano for extra flavor dimension.

Air fry to perfection:

Cook in preheated air fryer at 160C/320F for 6-7 minutes until cheese is melted and bubbly. Watch closely toward the end to prevent burning.

Garnish and serve:

Top with fresh basil leaves and serve immediately while cheese is still hot and melty for the perfect pizza experience.

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I particularly love how the eggplant develops a rich umami quality when roasted before adding toppings. This recipe saved my family dinner one evening when we had unexpected guests and limited ingredients. Everyone was shocked when I revealed the "crust" was actually eggplant.

Storage and Reheating

These eggplant pizzas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them back in the air fryer for 2-3 minutes at 160C/320F until warmed through and crisp again. The microwave works in a pinch but sacrifices the crispy texture. For meal prep, you can precook the eggplant slices and store them separately from toppings, then assemble and air fry when ready to eat.

Dietary Adaptations

This recipe is naturally gluten free and low carb, making it perfect for those following special diets. For dairy free versions, use plant based cheese alternatives that melt well like vegan mozzarella shreds. Nutritional yeast can add cheesy flavor without actual cheese. For those watching sodium, reduce the amount of cheese and add more fresh herbs for flavor. Spice lovers can add red pepper flakes, fresh jalapeños, or a drizzle of hot honey for exciting heat variations.

Serving Suggestions

These eggplant pizzas shine as an appetizer for parties, cut into smaller pieces for easy grabbing. For a complete meal, serve alongside a simple green salad dressed with lemon and olive oil. They also pair beautifully with soup for a satisfying lunch combination. For a Mediterranean themed dinner, serve with hummus, olives, and a cucumber tomato salad. The individual nature of each slice makes this perfect for family style dining where everyone can customize their own toppings.

Enjoy these crispy, cheesy eggplant pizzas as a guilt-free indulgence for any occasion!

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Frequently Asked Questions

→ How do I make the eggplant crispy?

To achieve the crispiness, brush eggplant slices with olive oil and either roast lightly in a pan or pre-cook them in the air fryer before adding toppings.

→ Can I use different toppings?

Absolutely! Customize with your favorite toppings like olives, jalapeños, or mushrooms. Just ensure they are cut small enough to cook evenly.

→ How do I keep the eggplant from getting soggy?

Salt the eggplant slices and let them rest for 15 minutes before cooking, then pat dry. This removes excess moisture and ensures a crisp result.

→ What cheese works best for this dish?

A mix of cheddar and mozzarella works best for flavor and texture, but you can also try vegan cheese or nutritional yeast for dietary adaptations.

→ Can I prepare this dish in advance?

Yes! Pre-cook the eggplant slices and store them separately. Assemble and air-fry when ready to serve for the best texture.

→ What is the best way to reheat leftovers?

Reheat leftovers in the air fryer at 160C/320F for 2-3 minutes to restore crispiness. Avoid microwaving, as it can make the eggplant soggy.