Ingredients
- 1 large globe eggplant
- 1 egg beaten
- 1/4 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 tablespoons Parmesan cheese grated
- Sea salt to taste
- Freshly ground black pepper to taste
- Extra-virgin olive oil
- Fresh basil leaves for serving
Instructions
- Preheat your air fryer to 350°F. Slice the eggplant into 1/4-inch thick slices and sprinkle both sides with salt. Place in a colander or fine mesh sieve to drain for 30 minutes.
- In a small bowl, whisk the egg. Set aside. In a medium bowl, combine the panko breadcrumbs, flour, Parmesan, salt, and black pepper.
- Dry the eggplant slices on a clean kitchen towel. Dip them into the egg and then into the panko mixture. Place the breaded eggplant slices on a plate and drizzle with some extra-virgin olive oil. Place the eggplant pieces in the air fryer and cook for 20 minutes, or until crisp and golden brown.
- Transfer the air-fried eggplant to a plate and garnish with fresh basil leaves and an extra drizzle of olive oil.
