AIR FRYER EGGPLANT CAPRESE
(A crispy, cheesy, basil-drizzled dream 🍆🧀🌿)
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
▪️ 1 medium Italian eggplant
▪️ 1 egg, beaten
▪️ 1 cup all-purpose flour
▪️ 2 tbsp grated parmesan
▪️ 2 cups panko breadcrumbs
▪️ 1 tsp fine sea salt
▪️ ¼ tsp ground black pepper
▪️ Extra virgin olive oil spray
▪️ 1 cup cherry tomatoes
▪️ 4 oz fresh burrata
▪️ Basil leaves, for garnish
For the basil sauce:
▪️ 1 cup basil leaves
▪️ ½ cup extra virgin olive oil
▪️ 2 garlic cloves
▪️ 1 tbsp lemon juice
▪️ ½ tsp fine sea salt
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
1. Thinly slice the eggplant and lay on a clean towel.
2. Sprinkle salt over the slices and let rest for 30 mins to draw out moisture.
3. Rinse and pat dry the eggplant.
4. Set up 3 bowls: one with flour + parmesan, one with beaten egg + seasoning, and one with panko.
5. Dredge eggplant slices in flour, dip in egg, then coat in panko.
6. Line your Fritaire Air Stand with parchment and preheat to 400°F.
7. Spray eggplant slices with olive oil and air fry in batches for 20 mins or until golden (don’t overcrowd).
8. While cooking, blend basil sauce ingredients until smooth.
9. Plate crispy eggplant with cherry tomatoes and burrata.
10. Drizzle with basil sauce and top with fresh basil leaves.
Save this for when you want an air-fried take on a classic caprese — with all the crunch and none of the frying fuss. 😍✨
