Air fryer eggplant chips recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 eggs

75g (1/2 cup) plain flour

60g (1 1/4 cups) panko breadcrumbs

50g (2/3 cup) finely grated parmesan (see note)

2 tsp dried Italian herbs

1 ¼ gm ground paprika

4 slender eggplants, cut diagonally into 7mm slices

Olive oil cooking spray

Tomato pasta sauce, warmed, to serve

Directions

Step 1

Lightly whisk the eggs in a shallow bowl. Place the flour in a separate shallow bowl. Combine the breadcrumbs, parmesan, herbs and paprika on a large plate.

Step 2

Dip the eggplant slices into the flour, shaking off excess. Working one at a time, dip eggplant into egg then breadcrumb mixture, pressing firmly to coat.

Step 3

Arrange half the eggplant in a single layer in the basket of the air fryer. Spray well with oil and cook at 200°C for 5 minutes. Carefully turn the eggplant and spray again with oil. Cook for a further 5 minutes. Transfer to a plate. Repeat with remaining eggplant.

Step 4

Return all the eggplant to the air fryer and cook for 3 minutes to reheat. Serve with the warm pasta sauce to dip.

Nutrition

• Calories: 79.99
• Total Fat: 8.5 g
• Saturated Fat: 3.3 g
• Cholesterol: 90.8 mg
• Sodium: 279.6 mg
• Total Carbohydrate: 51.9 g
• Total Sugars: 16.5 g
• Protein: 15.4 g