Air fryer eggplant chips


Recipe may contain gluten, peanuts, tree nuts, milk and fish.

Deliciously crispy, these air fryer eggplant chips are coated in a mix of breadcrumbs, herbs and parmesan. They are also much better for you than their pan-fried counterparts as you only need to use a tiny bit of oil spray.

9 Ingredients

  • 2 eggs

  • 75g (1/2 cup) plain flour

  • 60g (1 1/4 cups) panko breadcrumbs

  • 50g (2/3 cup) finely grated parmesan (see note)

  • 2 tsp dried Italian herbs

  • 1/2 tsp ground paprika

  • 4 slender eggplants, cut diagonally into 7mm slices

  • Olive oil cooking spray

  • Tomato pasta sauce, warmed, to serve

4 Method Steps

  • Step 1

    Lightly whisk the eggs

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    (2 eggs) in a shallow bowl. Place the flour (75g (1/2 cup) plain flour) in a separate shallow bowl. Combine the breadcrumbs (60g (1 1/4 cups) panko breadcrumbs), parmesan (50g (2/3 cup) finely grated parmesan (see note)), herbs (2 tsp dried Italian herbs) and paprika (1/2 tsp ground paprika) on a large plate.

  • Step 2

    Dip the eggplant slices into (4 slender eggplants, cut diagonally into 7mm slices) the flour, shaking off excess. Working one at a time, dip eggplant into egg then breadcrumb mixture, pressing firmly to coat.

  • Step 3

    Arrange half the eggplant in a single layer in the basket of the air fryer. Spray well with oil (Olive oil cooking spray) and cook at 200°C for 5 minutes. Carefully turn the eggplant and spray again with oil. Cook for a further 5 minutes. Transfer to a plate. Repeat with remaining eggplant.

  • Step 4

    Return all the eggplant to the air fryer and cook for 3 minutes to reheat. Serve with the warm pasta sauce (Tomato pasta sauce, warmed, to serve) to dip.

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Recipe Notes

You can use vegan parmesan if you prefer.

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