Vegan eggplant parmesan sandwich in the air fryer

Here are the ingredients you will need to make this recipe.

Vegan mayo: Vegan mayo works as the “egg” in the breading station to hold seasoned breadcrumbs to the eggplant slices.

Vegenaise is my go-to, but it doesn’t particularly matter here since it’s just acting as a binder. You won’t taste it in the final dish.

Panko breadcrumbs: These Japanese-style breadcrumbs provide optimum crunch and texture. If you prefer, they can be replaced with standard breadcrumbs.

Herbs and seasonings: Dried oregano, dried basil, granulated onion, salt, and pepper.

Vegan parmesan: Use homemade vegan parmesan or store-bought.

Eggplant: Pick a standard, medium-sized purple globe eggplant. It can be either American or Italian. You don’t want a Japanese, Indian, or Thai eggplant.

Choose a fresh, smooth, and shiny eggplant. Avoid any that are wrinkled, cut, shriveled, or damaged.

Oil spray: I use avocado oil spray, but any neutral-flavored cooking spray works here.

Marinara: Choose a thick and saucy marinara or pasta sauce. (Nothing too watery or the sandwich may get soggy.) To keep this recipe vegan, be sure to check that it doesn’t include dairy or meat.

Vegan mozzarella: Trader Joe’s (shown in this post), Miyoko’s, Follow Your Heart, Violife, or Daiya are all good options.