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Crispy Vegan Eggplant Parm Sandwich! Vegan eggplant parm: master this crispy, cheesy sandwich in your air fryer. Quick to make, it's a fantastic plant-based mea

Crispy Vegan Eggplant Parm Sandwich!

Vegan eggplant parm: master this crispy, cheesy sandwich in your air fryer. Quick to make, it's a fantastic plant-based meal for any day.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 3
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1/4 to 1/2 cup vegan mayonnaise
  • 1/2 to 1 cup panko breadcrumbs
  • 1 to 2 teaspoons dried oregano
  • 1 to 2 teaspoons dried basil
  • 1 to 2 teaspoons granulated onion
  • 1 to 2 teaspoons vegan parmesan
  • pinch salt (plus more as needed)
  • Dash of black pepper (plus more as needed)
  • 1 medium-sized eggplant (cut into 1/2 inch slices, top & bottom removed)
  • Spritz of oil spray

Method
 

  1. Prepare breading station: On plate 1, place 1/4 cup vegan mayonnaise. On plate 2, combine 1/2 cup panko breadcrumbs, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp granulated onion, 1 tsp vegan parmesan, a pinch of salt, and a dash of pepper. Plate 3 is for breaded eggplant.
  2. Coat eggplant slices: Use fingers to apply a thin layer of mayo to each eggplant slice. Coat all slices before moving to the next step. Add more mayo as needed (up to 1/4 cup).
  3. Bread eggplant slices: Dip each mayo-coated slice into the breadcrumb mixture, ensuring full coverage. Place breaded slices on plate 3. Add remaining panko and seasonings if needed.
  4. Air fry eggplant: Arrange eggplant slices in a single layer in the air fryer basket. Do not overcrowd. Spritz tops with oil spray. Air fry at 400°F for 12 minutes, flipping halfway and spritzing with more oil.
  5. Add toppings and finish: At the 10-minute mark, add a spoonful of marinara sauce and a pinch of vegan mozzarella to each slice. Continue cooking until browned and melted. Remove.
  6. Toast buns: Heat a dry skillet to medium. Place burger buns face down to toast the cut sides until nicely browned. Remove from heat.
  7. Assemble sandwiches: Top bottom burger buns with a few slices of vegan eggplant parmesan, fresh basil leaves, and thin slices of yellow onion. Top with remaining buns.
  8. Serve immediately and enjoy your crispy vegan eggplant parm sandwich!

Notes

- For optimal crispiness, ensure your eggplant slices are uniform in thickness (about 1/2 inch) to promote even cooking.
- Don't overcrowd the air fryer basket. Cook in batches if necessary to allow proper air circulation, which is key for that golden-brown finish. I once tried to squeeze too many in, and they steamed instead of crisped, so trust me on this.
- Store leftover cooked eggplant slices in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 5-7 minutes for best results, avoiding the microwave to maintain crispness.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.