- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2-3
- Cooking methods: Air Frying
- Seasonality: Summer
- Energy 60.05 (Kcal)
- Carbohydrates 10.12 (g) of which sugars 3.85 (g)
- Proteins 2.48 (g)
- Fat 1.51 (g) of which saturated 0.42 (g)of which unsaturated 0.54 (g)
- Fibers 3.25 (g)
- Sodium 155.27 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Tips
In this case, I removed the skin, but if you use a white or striped eggplant, or a variety with a thin skin, you can leave it on.
You can add a bit of grated Parmesan to the breadcrumbs. Feel free to season with herbs of your choice: oregano, thyme, mint, marjoram, etc.
Do not add salt to the eggs or the breadcrumbs, as the coating might detach during cooking and won’t be crispy. Only salt just before serving the eggplants.
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