1 medium Italian eggplant
1 egg, beaten
1 cup all-purpose flour
2 tbsp parmesan, grated
2 cups panko breadcrumbs
1 tsp fine sea salt
1/4 tsp ground black pepper
Extra virgin olive oil, for cooking
1 cup cherry tomatoes
4 oz fresh burrata
Basil leaves, for garnish
Extra virgin olive oil
FOR THE BASIL SAUCE
1 cup basil leaves
1/2 cup extra virgin olive oil
2 garlic cloves, peeled
1 tbsp lemon juice
1/2 tsp fine sea salt
MAKE THE EGGPLANTS
Thinly slice the eggplant and place it on a clean towel.
Sprinkle it with salt and let it rest for at least 30 minutes.
Meanwhile line the Air stand with parchment paper.
Rinse the eggplant and pat them dry.
In 3 separate bowls, place the panko breadcrumbs, beaten eggs with salt and pepper, and all-purpose flour with parmesan.
Coat each eggplant slice in the flour, then dip it in the beaten eggs and finally coat it in the panko breadcrumbs.
Spray the breaded eggplant slices with extra virgin olive oil spray and air fry at 400 F for 20 mins or until golden brown (make sure to do not over crowd the air stand, in order to do so, you might have to air fry the eggplant slices in batches).
While the eggplants are cooking MAKE THE BASIL SAUCE.
In a blender blend the basil leaves together with the oil, garlic, lemon juice and salt.
Remove the eggplants from your Fritaire and serve with tomatoes and burrata.
Drizzle with the basil sauce and garnish with basil leaves.