Air fryer eggplant milanese

Crispy air fryer eggplant Milanese on a bed of arugula, with cherry tomatoes tossed in balsamic vinegar, basil, shaved parmesan and balsamic glaze!

 

What does “Milanese” mean?

Milanese” style means breading something (usually thin sliced meat) in flour, eggs and seasoned breadcrumbs. Then frying it! Chicken Milanese is a very popular dish.

    INGREDIENTS

    Eggplant Milanese
    1 eggplant, cut into 1/2 inch rounds
    2 eggs
    1/2 cup flour
    1 & 1/2 cup panko breadcrumbs, or Trader Joe’s ricecrumbs for a gluten-free alternative 
    1 tsp garlic powder
    salt and pepper
    cooking spray
    Cherry Tomato Salad
    1 cup halved cherry tomatoes
    1-2 tbsp balsamic vinegar
    1 tbsp olive oil
    salt and pepper
    1/2 tsp minced garlic
    Serve With:
    handful of arugula
    fresh basil ribbons
    balsamic glaze
    shaved parmesan

    Crispy air fryer eggplant Milanese on a bed of arugula, with cherry tomatoes tossed in balsamic vinegar, basil, shaved parmesan and balsamic glaze!Air Fryer Eggplant Milanese - Dash Of Mandi

    Season your eggplant rounds with salt and pepper.

    Spray your air fryer basket then add eggplant rounds. You can stack them for this part. Lightly spray the eggplant and air fry at 400 degrees F for about 4 minutes.

    Meanwhile, set up your breading station; flour in one shallow bowl with salt and pepper, whisked eggs in another shallow bowl with salt and pepper, then breadcrumbs in a third bowl with salt, pepper and garlic powder.

    Take your eggplant rounds and dip in flour, then egg (dip off excess egg), then fully coat in the breadcrumbs. I press them on so it sticks well.

    Repeat with all of the eggplant rounds.

    Spray the air fryer basket again, then lay the breaded eggplant rounds in a single layer. This will probably have to be done in batches.

    Spray the tops of the breaded eggplant very generously with non-stick spray.

    Air fry at 380 degrees F for 6 minutes, flip (spray again if desired) and cook for 5-6 more minutes or until they’re crispy and golden.

    Meanwhile, make cherry tomato salad by combining all of the ingredients and placing in the refrigerator until ready to use.

    Assemble by adding arugula to the plates, then top with eggplant Milanese, cherry tomato salad, basil, shaved parmesan, and a drizzle of balsamic glaze.

    Serve immediately and enjoy!

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