Healthy Breaded Eggplant (Gluten-Free)


  • 2 eggplants
  • 2 eggs, beaten
  • Corn masa or arepa flour (can be wheat flour if gluten is not an issue)
  • Salt
  • Pepper
  • Olive oil
  • Slice the eggplants into ¼-in (0.5-cm) rounds or planks (lengthwise).
  • Sprinkle eggplants with salt on all sides, and let sit for at least 10 Minutes. Then thoroughly rinse and pat dry.
  • Beat two eggs with a Afork and add ½ tsp salt and a pinch of pepper. Stir well.
  • To Bread: Dip eggplant in egg, then dredge both sides through cornmeal. Repeat with all the eggplant. Set aside.
  • On the Instant Vortex control panel, press Air Fry, then set time to 20 Minutes and temperature to 395ºF (180ºC). Press Start.
  • Once Add Food appears on the display, place the eggplant in the Instant Vortex.
  • Once cooking time ends, remove the eggplant and plate.
  • Drizzle with olive oil, add a little tomato sauce and basil leaves, or any fresh herb.
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