Eggplant Parm - air fryer recipe
Time: 1 hour
Serving size: appetizer for 4
Ingredients
Eggplant: 1/2 eggplant, salt
Dry batter: 1/2 cup seasoned bread crumbs, red pepper flakes (if not seasoned: paprika, cayenne, garlic power, black pepper, parsley, basil, thyme, rosemary)
Wet batter: 1/4 cup milk, 1-2 tsp cornstarch
Toppings: olive oil, spicy pomodoro sauce (or raos), fresh mozzarella cheese, parmigiano reggiano, fresh basil, pesto
Start off by cutting the eggplant into thin slices. (the thinner the crispier)
Sprinkle salt on both sides and let It rest for 30 min.
Dry Batter
Add the breadcrumbs to a wide bowl.
Season properly + add crushed red pepper for spice.
Wet batter
Add the milk & cornstarch to a wide bowl. Mix until well combined.
Air fry
Dry off the eggplants with a towel.
Dip into milk mixture, then coat both sides thoroughly in bread crumbs.
Add directly to the air fryer & spray with oil.
400 degrees for 7 min.
Flip, spray with oil, & put It back in for 7 min.
The thinner, smaller slices will only need 4 min on each side.
Assemble
Top with sauce & fresh mozzarella.
Broil in oven until cheese melts.
Plate with freshly grated parmigiano reggiano & serve with pesto.
Sauce:
https://www.youtube.com/watch?v=JOOqtkvkJ8Y&ab_channel=panktitank
