Air Fryer Eggplant

Air Fryer Eggplant

from loveandlemons.com
60 min

Ingredients

  • 1 large globe eggplant, sliced into ¼ inch rounds
  • Sea salt, for sprinkling
  • 1 egg*
  • ½ cup panko bread crumbs
  • ½ cup almond flour
  • ¼ cup grated Parmesan cheese, pecorino cheese, or Vegan Parmesan
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • Cooked pasta
  • Tomato Sauce
  • Cashew Cream
  • Fresh basil leaves and/or chopped parsley
  • Red pepper flakes

Directions

  1. 1

    Preheat the air fryer to 370°F.

  2. 2

    Sprinkle the eggplant slices with salt on both sides and place in a large colander to drain for 30 minutes.

  3. 3

    In a shallow bowl, whisk the egg. In a medium bowl or rimmed plate, combine the panko, almond flour, pecorino, salt, and several grinds of pepper.

  4. 4

    Pat the eggplant slices dry, dip them into the egg, and then into the panko mixture. Place on a plate as you work and then drizzle the slices with olive oil. Place in a single layer in the air fryer and air fry for 17 to 20 minutes, or until crisp and golden brown, flipping halfway through cooking. Work in batches if necessary.

  5. 5

    Make the eggplant a full meal by serving it with pasta, scoops of tomato sauce, dollops of cashew cream, basil, red pepper flakes, and drizzles of olive oil.