Air Fryer Eggplant Milanese with Arugula Salad

Recipe

• Step 1
  Peel & cut the aubergines into thin slices lengthwise. Season with salt & pepper.
• Step 2
  In a deep dish, add the egg. Whisk with a fork & season with salt & pepper.
• Step 3
  Place the flour on another plate. Coat the eggplant slices in the flour, then in the beaten egg.
• Step 4
  Add the breadcrumbs to a third plate & season with grated parmesan or your choice of spices - garlic, 'herbes de Provence', 'piment d'Espelette', etc (optional). Coat the eggplant slices with the breadcrumbs. For a thicker crust, coat them a second time in the beaten egg mixture, then in the breadcrumbs.
• Step 5
  Add the breaded eggplant slices to the air fryer basket with the rack. Add a drizzle of olive oil & air fry for 10 min at 190°C, flipping the tofu halfway through.
• Step 6
  Meanwhile, wash & cut the cherry tomatoes in half.
• Step 7
  Once golden brown & crispy, take the eggplant out of the air fryer.
• Step 8
  Serve the crispy eggplant on a plate with the salad & cherry tomatoes. Add the parmesan shavings & balsamic reduction. Re-season to taste & enjoy!