Air Fryer Eggplant Lasagna Roll Ups

Air Fryer Eggplant Lasagna Roll Ups
Prep Time
10 min
Cook Time
20 min
4-6 servings

Eggplant Parm meets air fryer in these crisp roll-ups, which provide all the flavour of the classic with less prep time and crisp up without the need for deep frying. Lightly dredge sliced eggplant in bread crumbs, stuff with an herb-filled ricotta filling and air fry to golden perfection before smothering in marinara sauce and showering with grated parmesan. The finished result ends up looking like a savoury cannoli — which, now that I’m thinking of it, would be a great idea too!

Related: High-Protein Air Fryer Quesadillas With Cottage Cheese and Chicken



Eggplant and assembly

small to medium-sized globe eggplants
Olive oil
Salt, to taste
eggs, beaten
1 ½
cups bread crumbs or panko
Pepper, to taste

Ricotta filling

g extra smooth ricotta
cup (3 oz) grated mozzarella cheese
cup (1 oz) grated Parmesan cheese
large egg, beaten
garlic cloves, minced
tsp kosher salt
tsp black pepper
cup chopped basil leaves
Tbsp chopped oregano leaves
tsp lemon zest

Marinara sauce (or use store bought)

oz canned whole peeled tomatoes, crushed
cloves garlic, smashed
Tbsp olive oil
tsp kosher salt
tsp red pepper flakes
tsp sugar
sprig basil

To serve

Parmesan, freshly grated
Fresh basil, chopped


Air Fryer Eggplant Lasagna Roll Ups ingredients
Step 1

Preheat air fryer to 370°F. Cut off the ends of each eggplant. Slice into ¼-inch thick planks with a mandolin or sharp knife.

Step 2

Brush both sides of eggplant slices lightly with olive oil and season with salt. Working in batches, arrange eggplant in a single layer in the air fryer and cook for 10 minutes, flipping halfway through, until eggplant is softened and pliable. Remove eggplant from air fryer and let cool slightly.

Thinly sliced eggplant being brushed with olive oil
Step 3

In a pie dish or high-sided plate whisk together the two eggs until homogenous. In a separate pie dish or plate whisk together the bread crumbs, salt and pepper. Dip each eggplant slice into the egg mixture, allowing any excess to drip off. Coat with bread crumbs, pressing to adhere to eggplant, then shake off any excess. Transfer to a baking sheet or plate and repeat with remaining slices.

Eggplant being dredged in breadcrumbs
Step 4

For the ricotta filling, stir together all ingredients in a medium bowl until well combined and smooth.

Ricotta filling ingredients in a bowl
Step 5

Spoon 1 heaping tablespoon of the ricotta filling onto the wide part of each eggplant slice and roll tightly to form a log. Repeat with remaining eggplant slices. Arrange the eggplant roll-ups, seam -side down, in a single layer in the air fryer. Cook at 370°F, working in batches, until eggplant is browned and lightly crisp, 10-12 minutes.

Eggplant being rolled up with ricotta filling
Step 6

Meanwhile, prepare the marinara sauce. Combine all sauce ingredients in a medium-sized pot. Bring to a simmer, reduce heat to low and cook until sauce is thickened, 15 to 20 minutes. Remove garlic cloves and basil before using.

Step 7

Remove roll-ups from the air fryer and spoon warm tomato sauce on top. Top with grated parmesan, sprinkle with more chopped herbs and serve immediately.

Air Fryer Eggplant Lasagna Roll Ups

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