Air Fryer Eggplant Milanese Recipes

AIR FRYER EGGPLANT MILANESE

Steps:

• Season your eggplant rounds with salt and pepper.
• Spray your air fryer basket then add eggplant rounds. You can stack them for this part. Lightly spray the eggplant and air fry at 400 degrees F for about 4 minutes.
• Meanwhile, set up your breading station; flour in one shallow bowl with salt and pepper, whisked eggs in another shallow bowl with salt and pepper, then breadcrumbs in a third bowl with salt, pepper and garlic powder.
• Take your eggplant rounds and dip in flour, then egg (shake off excess egg), then fully coat in the breadcrumbs. I press them on so it sticks well. Repeat with all of the eggplant rounds.
• Spray the air fryer basket again, then lay the breaded eggplant rounds in a single layer. This will probably have to be done in batches.
• Spray the tops of the breaded eggplant very generously with non-stick spray.
• Air fry at 380 degrees F for 6 minutes, flip (spray again if desired) and cook for 5-6 more minutes or until they're crispy and golden.
• Meanwhile, make cherry tomato salad by combining the halved tomatoes, balsamic vinegar to taste, olive oil, a bit of salt and pepper, and the minced garlic. Place in the refrigerator until ready to use.
• Assemble by adding arugula to the plates, then top with eggplant Milanese, cherry tomato salad, basil, shaved parmesan, and a drizzle of balsamic glaze. Serve immediately and enjoy!

AIR FRYER EGGPLANT RECIPE

Steps:

• Preheat the air fryer to 375 degrees F (190 degrees C).

AIR FRYER EGGPLANT PARMESAN

Steps:

• Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten eggs in a third shallow bowl.
• Dip sliced eggplant first in flour, then in beaten eggs, and finally coat with bread crumb mixture. Place coated eggplant on a plate and let rest for 5 minutes.
• Preheat an air fryer to 370 degrees F (185 degrees C).
• Place breaded eggplant rounds in the air fryer basket, making sure they are not touching; work in batches if necessary. Cook for 8 to 10 minutes, flip each round, and cook until desired crispiness is achieved, 4 to 6 minutes more. Top each eggplant round with marinara sauce and 1 slice mozzarella cheese. Place basket back in the air fryer and cook until cheese has started to melt, 1 to 2 minutes. Repeat with remaining eggplant, if necessary.

AIR FRYER SAUCY CHICKEN MILANESE

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Season chicken tenders with salt and pepper.
• Whisk eggs and water together in a bowl. Mix both bread crumbs and garlic powder together in a second bowl.
• Dip chicken tenders in the egg mixture, then in the bread crumb mixture, shaking off any excess crumbs. Spray tenders on both sides with cooking spray and place in the air fryer basket.
• Air-fry for 4 minutes. Flip tenders and air-fry until no longer pink in the center and the juices run clear, about 3 more minutes. The breading should be crispy and golden, and an instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
• While the tenders are cooking, combine white wine, chicken broth, balsamic vinegar, garlic, anchovy past, and rosemary for sauce in a large skillet over medium heat. Cook, stirring occasionally, until sauce reduces just slightly, about 3 minutes.
• Whisk water and cornstarch together in a small bowl; add to the sauce and cook, stirring constantly, until it starts to thicken slightly. Stir in parsley and reduce heat to low.
• Add air-fried chicken tenders to the skillet. Spoon sauce over top to coat, and warm for 1 to 2 minutes. Serve immediately.