Eggplant Caprese⁠

AIR FRYER EGGPLANT CAPRESE⁠
(A crispy, cheesy, basil-drizzled dream 🍆🧀🌿)⁠
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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
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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
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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.⁠
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Save this for when you want an air-fried take on a classic caprese — with all the crunch and none of the frying fuss. 😍✨⁠