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.
Prep
20 min
Cook
20 min
Temp
370°F
Difficulty
beginner
Servings
1
Cost
$10
Ingredients
- 4 count crispbread crackers
- 2.33 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 0.25 cup unsweetened plant milk
- 1 count medium eggplant
- 10 oz dry whole grain linguine
- 1 cup onion (chopped)
- 1 cup green bell pepper (chopped)
- 8 oz sliced fresh button mushrooms
- 22 oz oil-free marinara sauce
- 14.5 oz no-salt-added diced tomatoes
- 0.25 cup chopped fresh basil
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.