A very tasty, practical and healthy recipe for preparing non -stuffed and breaded eggplant wheat, prepared on Airfryer
An easy recipe for Airfryer, with crispy stuffed cheese aubergines that looks like a bread sandwich
Enter for 2 people.

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Type of meal: Classic (without restrictions), gluten without, vegetarian
Preparation: 00:50
Interval: 00:10
Tools
1 border (s), 1 pan (s), 1 grater, 2 bowls (or rear dishes), 1 culinary brush (s), 1 support plate, 1 spray (optional)
EQUIPMENT
Conditional + Airfryer
Meters
Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml
Brein -eggplant ingredients:
– 1 unit (s) small aubergines, cut into slices or slices
– Go up to taste
– olive oil to taste (or oil)
– 1 cup (s) (tea) of remedied tomato sauce
– Basil to Taste (flyers) chopped (optional)
– 150 g of grated mozzarella
Bread ingredients:
– 1 unit (s) egg, diluted in a little filtered water
– Salt to Taste (Pinch)
– 1 1/2 cup of extra thin cloak flour or enough for bread.
Ingredients to spray or brushes (optional))
– oil to taste (optional) (or olive oil)
Pre-repair:
- This recipe can be prepared with the aubergines cut into slices or in the slices of longitudinal cutting.
- Separate the ingredients and tools for the recipe.
- Grate the mozzarella.
- Put the eggs in a bowl or in a deep plate, add a little water and salt and beat to mix.
- Put the fine cassava flour in another bowl or a deep dish.
PREPARATION:
Eggplant – cut:
- Wash and dry the aubergines and discard the bottom with the cabin.
- Cut the aubergines:
- In longitudinal slices: discard a thin slice of bark on the two sides of the aubergine. Cut the aubergines in half in the longitudinal direction. Follow, cut every half again, halfway, resulting in 4 thick slices.
- Slices: cut the aubergines into sections of about 1.5 cm: the ideal is to have a couple of slices for assembly.
Aubergines grills:
- Season the slices/slices of aubergines with salt and brush with olive oil.
- Heat a pan over high heat. When it’s hot, lower the heat to the medium.
- Grill the slices/slices of aubergines on both sides to brown.
- Book on an auxiliary dish.
Breaded padded eggplants – assemble and bread:
- Preheat to Airfryer at 200 ° C.
- Arrange the aubergine slices over a table and spread the tomato sauce above.
- Add the chopped (optional) basil on the tomato sauce.
- Distribute the grated mozzarella over half of the slices/slices, leaving an edge of about 0.5 cm.
- Cover with the remaining sections/slices and press the edges to close.
- Pass the slices/slices slightly in the cassava flour, removing the excess.
- Then pass the beaten eggs on the deep plate and drain them.
- Pass the cassava flour again and tighten well so that they are very breaded.
- Brush or spray the slices/slices breaded with olive oil or oil so that they are more crunchy (optional).
Berinjela breaded on Airfryer – Bake:
- Arrange the caught slices in the preheated airfryer basket at 200 ° C, without overlapping – depending on the quantity, divide into steps.
- Enter the basket in the drawer.
- Close the aeropathic drawer and cook at 200 ° C, put about 15-20 minutes, transforming half of that time or even golden.
Finishing and assembly:
- Tidy The eggplants (s) stuffed (s) breaded (s) At Airfryer on a plate or, if you prefer, distribute directly on the dishes.
Source: Terra

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