Servings: 4 servings
Calories: 19kcal
Equipment
Ingredients
- 1 large eggplant cut into 0.5 cm-thick rounds
- salt for sprinkling
- 1 egg
- 1 large handful panko breadcrumbs
- 1 large handful all-purpose flour
- 1 large handful grated Parmesan cheese
- 0.5 teaspoon salt
- black pepper
- olive oil for drizzling
For serving
- fresh basil leaves and/or fresh parsley chopped
- red pepper flakes
Procédé
- Sprinkle both sides of the eggplant slices with salt, then place in a large colander to drain for 30 minutes.1 large eggplant, salt
- Preheat the air fryer to 190°C.
- In a shallow bowl, whisk the egg.1 egg
- In a medium bowl or shallow dish, combine the panko, flour, Parmesan, salt, and pepper.1 large handful panko breadcrumbs, 1 large handful all-purpose flour, 1 large handful grated Parmesan cheese, 0.5 teaspoon salt, black pepper
- Pat the eggplant slices dry with paper towels.
- Dip each slice in the egg, then coat in the breadcrumb mixture.
- Set on a plate as you go.
- Drizzle the slices with olive oil.olive oil
- Arrange in a single layer in the air fryer.
- Cook for 17 to 20 minutes, or until crisp and golden, turning halfway through.
- Cook in batches if needed.
Notes
Uniform slices cook evenly. Cut rounds about 6 mm thick for a chip-like crunch, or cut 2.5 cm cubes for tender bites.
Nutrition
Calories: 19kcal | Féculents: 0.5g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Graisses trans: 0.01g | Cholesterol: 41mg | Sodium: 70mg | Potassium: 17mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 62IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 0.2mg
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