Breaded eggplant vegetarian milanese style - airfryer cooking
Reinvent a classic of Italian cuisine with our recipe for breaded eggplant Milanese-style or schnitzel style, in vegetarian version and cooked in the airfryer! Imagine the golden crunch of a Milanese, but with eggplant instead of meat. This airfryer cooking method makes it even lighter and healthier. Perfect for those looking for an ultra gourmet vegetarian alternative! Serve with pasta or rice, and a delicious tomato sauce :-)
Ingredients
Roasted eggplant:
Breadcrumbs:
Tomato sauce (accompaniment):
Materials
- airfryer
- freezer bag / airtight container
- olive spray
- pan (sauce)
- fork
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Preparation
Prick the eggplant with a fork.
Place the eggplant in the air fryer tray and brush with olive oil (or apply as a spray).
Program the Air Fryer in "Air Fry" mode for 20 minutes at 350°F/180°C.
Turn the eggplant over halfway through cooking.
Remove the eggplant from the Air Fryer and place in a sealed freezer bag or airtight container for 10 minutes.
Transfer the eggplant to a plate and peel using two forks. Prick the eggplant to keep it in place and "scrape" the skin with the second fork to remove it.
Remove excess water and flatten eggplant.
Coat with flour.
Mix the egg with salt and pepper and transfer the eggplant to it. Coat well.
Transfer the eggplant to the breadcrumbs and coat well again.
Dip into the egg, then into the breadcrumbs one last time.
Spray the Air Fryer tray with oil and place the breaded eggplant in it. Spray again with oil.
Program the Air Fryer in "Maxi Crisp" mode at 450°F/230°C for 10 minutes.
Turn the eggplant over, then reprogram the Air Fryer to "Maxi Crisp" mode at 450°F/230°C for 8 minutes.
Prepare the sauce (accompaniment):
Pour a drizzle of olive oil into a frying pan, then add a flattened clove of garlic.
Add the tomato coulis, salt, pepper and a few basil leaves and simmer over low heat for 10 minutes. Remove garlic before serving.
Arrange on plate:
Pour the sauce onto the bottom of the plate. Place the breaded eggplant on top. Decorate with a few basil leaves (optional). And voilà, it's ready! You can also eat it with pasta!
Observations
How to store breaded eggplants?
You can keep cooked breaded eggplants in an airtight container in the fridge for 2 to 3 days. To reheat them and regain their crunchiness, use the airfryer or oven at 350°F/180°C for a few minutes.
Can this recipe be prepared without the airfryer?
Yes, you can prepare this recipe without airfryer using a traditional oven.
To roast the eggplant: Bake for 20 min at 450°F/230°C. All the steps are in our recipe here.
Preheat the oven to 390°F/200°C, place the breaded eggplant slices on a baking sheet lined with parchment paper, spray lightly with olive oil, and bake for 20-25 minutes, turning halfway through, until golden and crisp.
You can also fry them.
What accompaniments go well with Milanese-style breaded eggplant?
Breaded eggplant goes perfectly with pasta, rice, or a green salad.
What is the final texture of breaded eggplant cooked in the airfryer?
Breaded eggplant cooked in the airfryer is crispy on the outside and tender on the inside, with a light, golden texture reminiscent of traditional Milanese cutlets.
Is it possible to prepare this recipe in advance?
You can prepare the breaded eggplants in advance and store them in the fridge before cooking. When ready to serve, bake in the airfryer or oven until crisp.
Cookware
Attributes
Questions
Photos of members who cooked this recipe
Juliette
