Eggplant Parmesan Bites

Eggplant is a great way to get in veggies for yourself, or your kids! These are served with vegan cheese as a vegan recipe, but regular cheese can also be used.

(Serves 4; 203 kcal, 21.5g carb, 11.75g fat, 6g protein per serving)


  • 1 small eggplant
  • 2 cups breadcrumbs
  • Plant-based milk (or cow’s milk if non-vegan)
  • 2 tbsp olive oil
  • 1/2 cup vegan parmesan
  • Garlic salt
  • Pepper
  • Italian seasoning


  1. Slice eggplants into ¼ inch discs 
  2. Salt eggplants slices generously and let salt pull out moisture for 10min. 
  3. Pat slices dry with a paper towel
  4. In one shallow bowl pour milk, in a separate bowl of the same size pour italian style breadcrumbs 
  5. Into the bowl of breadcrumbs, season with garlic salt, pepper, and parmesan cheese
  6. Take eggplant slices one at a time and submerge into milk bowl and immediately after into the bowl of breadcrumbs and make sure entire disc is covered
  7. Repeat these steps until all slices are breaded
  8. Place breaded eggplant into the airfryer and drizzle both sides with olive oil
  9. Cook in the airfryer for 10min and then flip discs and cook for another 10min.
  10. After golden brown, add your favorite marinara sauce and some extra parmesan and you are done!