Air-Fried Eggplant Parmesan Bites with Basil‑Yogurt Pesto

Elevate your plant‑based dinner with these crispy Air‑Fried Eggplant Parmesan Bites that pack a protein punch. The creamy basil‑yogurt pesto adds a burst of freshness, while the golden crust delivers comforting crunch in minutes. Perfect for a nutritious weeknight feast!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 medium eggplants (cut into 1/2‑inch cubes)
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp salt
• 3 large eggs (beaten)
• 2 tbsp olive oil (for spritzing)
• For the pesto‑yogurt sauce: 1 cup Greek yogurt, 1 cup fresh basil, 1/2 cup fresh parsley, 1 garlic clove, 2 tbsp lemon juice, 1 tsp extra‑virgin olive oil, salt & pepper to taste
• Optional garnish: fresh basil leaves, microgreens

Instructions

1. Preheat the air‑fryer basket to 360 °F (182 °C).
2. Whisk together panko breadcrumbs, Parmesan, paprika, and salt in a shallow dish.
3. Dip each eggplant cube into beaten eggs, then dredge in the breadcrumb mixture until fully coated.
4. Place eggplant cubes in the air‑fryer basket in a single layer; lightly spritz with olive oil. Air‑fry 9–11 minutes, shaking halfway, until golden‑brown and crisp.
5. While the eggplant cooks, combine Greek yogurt, basil, parsley, garlic, lemon juice, olive oil, salt, and pepper in a blender. Blend until smooth; adjust seasoning as needed.
6. Remove the bites from the air‑fryer and let rest for 2 minutes. Drizzle the pesto‑yogurt sauce generously over each bite.
7. Arrange on a parchment‑lined plate, garnish with fresh basil leaves or microgreens.
8. Serve immediately while the bites are still warm and the sauce is chilled.

Chef's Note

For a truly airy texture, coat the eggplant cubes twice: first in flour, then in beaten eggs, and finally in the breadcrumb mix.

Make-Ahead Tips

Store uncooked coated cubes in a sealed container for up to 24 hours in the fridge; air‑fry fresh or thawed.

Substitutions

Swap eggplant for zucchini or cauliflower for a milder flavor.,Use vegan Greek yogurt or coconut yogurt to keep it dairy‑free.,Replace Parmesan with nutritional yeast for a vegan version.