Stuffed breaded aubergines in the Airfryer: healthy and crunchy

A very tasty, practical and healthy recipe for preparing stuffed and breaded aubergines without wheat, prepared in the Airfryer

An easy air fryer recipe for crispy cheese-stuffed eggplant that tastes like a sandwich without the bread

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:50

Intermission: 00:10

TOOLS

1 cutting board(s), 1 pan(es), 1 grater, 2 bowls (or soup plates), 1 brush(es), 1 serving plate, 1 spray bottle (optional)

EQUIPMENT

conventional + air fryer

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

BREADED STUFFED AUBERGINES Ingredients:

– 1 small aubergine(s), cut into slices or rings

– Salt to taste

– olive oil to taste (or oil)

– 1 cup(s) of very thick ready-made tomato sauce

– chopped basil to taste (optional)

– 150 g of grated mozzarella

Ingredients FOR THE BREADING:

– 1 unit of egg, diluted in a little filtered water

– salt to taste (pinch)

– 1 1/2 cups extra fine cassava flour, or enough for breading.

Ingredients TO SPRAY OR BRUSH (optional))

– oil to taste (OPTIONAL) (or olive oil)

PREPARATION:

1. This recipe can be prepared with the aubergine(s) cut into slices or into slices cut lengthwise.
2. Separate the ingredients and utensils for the recipe.
3. Grate the mozzarella.
4. Place the eggs in a bowl or shallow plate, add a little water and salt and whisk to combine.
5. Place the fine cassava flour in another bowl or shallow plate.

PREPARATION:

Eggplant – Cut:

1. Wash and dry the aubergines and remove the bottom with the stem.
2. Cut the aubergines:

• Sliced ​​lengthwise: remove a thin slice of the peel from both sides of the aubergines. Cut the eggplant in half lengthwise, then cut each half in half again, resulting in 4 thick slices.
• Sliced: Cut the aubergine(s) into slices of approximately 1.5cm – ideally you have an even number of slices for assembly.

Grilled aubergines:

1. Season the aubergine slices/rounds with salt and brush with olive oil.
2. Heat a pan over high heat. When hot, reduce heat to medium.
3. Grill the aubergine slices/rings on both sides until lightly browned.
4. Set aside on a serving plate.

Stuffed Eggplant Empanada – Assembling and Breading:

1. Preheat the Airfryer to 200°C.
2. Arrange the aubergine slices on a cutting board and spread the tomato sauce on top.
3. Add chopped basil (optional) to the tomato sauce.
4. Distribute the grated mozzarella on half of the slices/washers, leaving a border of approximately 0.5 cm.
5. Cover with remaining slices/rounds and press edges to seal.
6. Lightly dip the slices/rounds in the cassava flour, shaking off the excess.
7. Then, dip the beaten eggs into the shallow dish and drain them.
8. Dip them again in the cassava flour and press them well so that they are well breaded.
9. Brush or drizzle the breaded slices/rounds with olive oil or oil to crisp them up (optional).

Eggplant Empanada in the Airfryer – Cook:

1. Arrange the breaded slices in the Airfryer basket preheated to 200ºC, without overlapping them – depending on the quantity, divide them into several parts.
2. Insert the basket into the drawer.
3. Close the Airfryer drawer and bake at 200°C for around 15-20 minutes, turning halfway through cooking or until golden brown.

FINALIZATION AND ASSEMBLY:

1. Reorder breaded stuffed aubergines in the Airfryer on a serving plate or, if you prefer, distribute it directly onto the plates.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.