Forget frying: this breaded eggplant recipe is so good you’ll want to make it again and again

Roasted eggplant:

• 1 eggplant
• 1 teaspoon olive oil

For breading:

• 1/4 cup flour (+/-)
• 1 egg
• salt
• pepper
• 1/4 cup breadcrumbs (+/-)
• 1 teaspoon oil

Tomato sauce (accompaniment):

• 1/2 tablespoon olive oil
• 3/4 cup tomato purée / tomato coulis
• 1 clove garlic
• salt
• pepper

1. Pierce the eggplant with a fork.
2. Place the eggplant in the Air Fryer basket and brush with oil (or spray with cooking spray).
3. Program for 20 minutes at 350°F/180°C. Turn the eggplant over halfway through cooking.
4. Remove the eggplant and place it, still hot, in a tied freezer bag or in an closed airtight container and leave to cool for at least 10 minutes.
5. Then place the eggplant on a plate and peel it using two forks. Pierce the eggplant to hold it in place and "scrape" the skin with the second fork to remove it.
6. Remove the excess water and flatten the eggplant. Dust with flour.
7. In a deep dish, beat the egg with salt and pepper and dip the eggplant.
8. Now coat with breadcrumbs.
9. Dip again in the beaten egg and finish with the breadcrumbs.
10. Spray the Air Fryer tray with oil and place the breaded eggplant on it. Spray again with oil.
11. Run the Air Fryer on the "Maxi Crisp" function at 450°F/230°C for a total of 18 minutes. Turn the eggplant over after 10 minutes.
12. Prepare the sauce (side dish): Put a little olive oil in a frying pan, then add a crushed clove of garlic.
13. Add the tomato puree, salt, pepper and a few basil leaves. Cook over a low heat for 10 minutes. Remove the garlic before serving.
14. Assembly: Pour the sauce into the bottom of the dish and place the breaded eggplant on top. Garnish with a few basil leaves (optional). Enjoy!