Air Fryer Eggplant
Ingredients
-
1
large
globe eggplant
-
½
cup
panko bread crumbs
-
½
cup
almond flour
-
¼
cup
grated Parmesan cheese
-
½
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
to drizzle
tablespoon
extra-virgin olive oil
-
1
large
egg
-
for serving
cooked pasta
-
for serving
tomato sauce
-
for serving
cashew cream
-
for serving
fresh basil leaves and/or chopped fresh parsley
-
for serving
red pepper flakes
Instructions
- Preheat the air fryer to 370°F.
- Sprinkle the eggplant slices with salt on both sides and place in a colander to drain for 30 minutes.
- In a shallow bowl, whisk the egg.
- In another bowl, combine the panko, almond flour, Parmesan, salt, and pepper.
- Pat the eggplant slices dry, dip them into the egg, and then into the panko mixture.
- Drizzle the breaded eggplant with olive oil and place in a single layer in the air fryer.
- Cook for 17 to 20 minutes, flipping halfway through, until crispy and golden brown.
- Serve with pasta, tomato sauce, cashew cream, basil, red pepper flakes, and olive oil.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
400mg
Cholesterol
186mg
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