113 Calories
per serving
MAKES 8–10 pieces
SERVING SIZE 2 pieces
PREP TIME 15 minutes
COOK TIME 35 minutes
FRYER TEMP 360°F
Panko-Crusted Eggplant
Enjoy these irresistibly crunchy eggplant slices with a squeeze of fresh lemon or pair them with marinara sauce for dipping.
1⁄2 cup all-purpose flour
1 large egg, beaten
2 cups panko breadcrumbs
1 tsp. kosher salt (plus extra for serving)
1 tsp. freshly ground black pepper
2 TB. canola oil
1 medium eggplant, sliced
1. Preheat the air fryer to 360°F.
2. Place the all-purpose flour, egg, and panko breadcrumbs into 3 separate shallow bowls, then season each with equal parts kosher salt and black pepper. Stir the canola oil into the breadcrumbs.
3. Dredge each eggplant slice in the flour, then the egg, and finally the breadcrumbs. Shake off any excess, then place each coated slice on a plate
4. Spray the fryer basket with nonstick cooking spray, then place 2–3 eggplant slices in the basket and cook for 6 minutes or until crispy and golden brown. Repeat this process with the remaining slices.
5. Remove the eggplant from the fryer and place on a wire rack, then season with a pinch of kosher salt. Serve warm.
Nutrition per serving
| Total fat 5g | Cholesterol 47mg | Carbohydrates 15g | Sugars 5g |
| Saturated fat 1g | Sodium 172mg | Dietary fiber 4g | Protein 4g |