Healthy Breaded Eggplant (Gluten-Free)

By: Karen Tumani

Healthy Breaded Eggplant (Gluten-Free)
cuisine icon Course
Appetizer, Side Dish, Snacks
cuisine icon Duration
25 Minutes
cuisine icon Cooking Technique
Air Frying
cuisine icon Keywords
(can be wheat flour if gluten is not an issue), 2 servings, 25 minutes, air frying, appetizer, beaten, eggplants, eggs, gluten free, healthy, instant vortex, oil, pepper, salt, side dish, snacks, vegetables

serving icon Servings
2 Servings
Ingredients
  • 2 eggplants
  • 2 eggs, beaten
  • Corn masa or arepa flour (can be wheat flour if gluten is not an issue)
  • Salt
  • Pepper
  • Olive oil
Instructions
  • 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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