Ingredients
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1 large or 2 smaller ones Eggplant
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2 tsp Kosher Salt
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1 cup Marinara Saucesee recipe link for easy homemade marinara sauce
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11/2 cups Panko Bread Crumbs (Plain)
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1/2 cup grated Parmesan Cheese
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4 (optional) Fresh Basil Leaves
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2 Large eggs
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either in a spray jar or a cooking spray Olive Oil Spray
Directions
Steps
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1
Done
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Prepare the EggplantSlice the eggplant in to round discs - not too thick. Lay the eggplant slices on a rack, colander, or on kitchen towels or paper towels. Sprinkle with 2 tsp salt and let sit for a good hour. The salt will extract the extra water from the eggplant, which is essential if you do not want soggy eggplant. |
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2
Done
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Make the Marinara Sauce (optional)If making your own marinara sauce, you can use this simple 20-min. recipe here: Basic Marinara Sauce with Fresh Plum Tomatoes. |
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3
Done
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Bread the EggplantSet up the breading station: with 2 bowls: 1 with the eggs (whisk them well),1 with the Panko breadcrumbs mixed with grated Parmesan cheese, mixed well (optional - add Italian seasoning to the Panko or diced fresh basil and/or Parsely). Pat the eggplant slices dry. Dip each eggplant slice in the egg - both sides, then the breadcrumb mixture. Doubledip for more crust. |
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4
Done
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Air Fry the Breaded EggplantPreheat the Air Fryer to 370°F/188°C. Arrange the breaded eggplant slices in a single layer in an air fryer basket. Don't overlap, otherwise they won't crisp up. Spray well with olive oil or olive oil cooking spray. Air fry for 10 min., turn each one over, drizzle the other side with olive oil, and bake for another 20 min. Work in batches - dep. on the size of our air fryer. I have an XXL size, and with 1 large eggplant, I air fried three batches, which adds time, but is worth it. |
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5
Done
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Serve the Crispy Breaded Eggplant with the Marinara dipping sauce and enjoy! |
