air-fryer-eggplant-parmesan-with-pasta

Air-Fryer Eggplant Parmesan with Pasta

A healthier twist on the Italian classic, featuring crispy air-fried eggplant slices over whole grain linguine. The breading uses crushed crispbread crackers and nutritional yeast for a savory, dairy-free crunch. Served with a rich oil-free marinara sauce packed with veggies like mushrooms and bell peppers. This vegan dish delivers all the comfort of the original without the heavy frying oil. Perfect for a cozy, nutritious dinner.

Preparation Time: 20 mins

Cooking Time: 20 mins

Rest Time: 20 mins

Cooking Temp: 370°F

Difficulty: beginner

Calories: 380

Best Season:

Estimated Cost: $10

Ingredients:

Serving for:

1

crispbread crackers:

4

count
2

nutritional yeast:

2.33

tbsp
3

garlic powder:

1

tsp
4

dried Italian seasoning:

1

tsp
5

unsweetened plant milk:

0.25

cup
6

medium eggplant:

1

count
7

dry whole grain linguine:

10

oz
8

onion (chopped):

1

cup
9

green bell pepper (chopped):

1

cup
10

sliced fresh button mushrooms:

8

oz
11

oil-free marinara sauce:

22

oz
12

no-salt-added diced tomatoes:

14.5

oz
13

chopped fresh basil:

0.25

cup

Instructions

1

Preheat air fryer to 370°F.

2

Process crackers, 2 tbsp nutritional yeast, garlic powder, and Italian seasoning into crumbs.

3

Dip eggplant slices in milk, then crumbs.

4

Air-fry eggplant for 12-15 minutes until tender.

5

Cook linguine according to package.

6

Sauté onion, pepper, and mushrooms in a skillet until tender.

7

Add marinara and tomatoes to veggies and heat through.

8

Combine pasta with sauce.

9

Top with eggplant, remaining nutritional yeast, and basil.