Parmesan crumbed eggplant is the perfect vegetarian contribution to any summertime platter, especially when paired with the Multipurpose Tomato Sauce arriving soon on the blog! While eggplant can be a hard food to cook for picky eaters, these vegetable nuggets are the perfect way to introduce eggplant to your fussy friends. Although this recipe is simple to make, it does require the use of an air fryer. While I’m sure these could be baked in the oven, I am yet to try them in the oven personally. To further cater to fussy friends, the herbs and spices suggested can be easily modified to cater to personal tastes.
- 2 Eggplants
- 1 cup of breadcrumbs
- 4 eggs
- 1.5 cups of parmesan cheese
- Garlic Powder
- Dried oregano
- Dried coriander
- Chilli flakes
1) Slice eggplant into small bite sized cubes.
2) Mix together breadcrumbs, parmesan and desired herbs and spices. Roughly whisk together eggs.
3) Dip eggplant pieces into egg then breadcrumb mix and cook in air fryer at 200 degrees for approximately 10 minutes or until crispy and golden, shaking every few minutes.