The eggplant cutlets in air fryer are a quick main course or side dish, also great served as an appetizer. Start with whole eggplants cooked in the air fryer, then cut them into a fan shape and dip them in a batter made of egg, flour, herbs, and water, before coating them in breadcrumbs mixed with polenta flour. This will make them crispy on the outside and soft on the inside. I love cooking eggplants in the air fryer, like the recipe for eggplant mini pizzas in the air fryer or eggplant meatballs in the air fryer, it’s like baking them but faster and more energy-efficient.
For the eggplant cutlets in air fryer, you can find the video recipe on Instagram on my profile From the Pan to the Jar.
Also try these air fryer recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 295.80 (Kcal)
- Carbohydrates 42.38 (g) of which sugars 6.79 (g)
- Proteins 9.79 (g)
- Fat 10.75 (g) of which saturated 2.34 (g)of which unsaturated 2.15 (g)
- Fibers 5.85 (g)
- Sodium 517.10 (mg)
Indicative values for a portion of 130 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
Ingredients for Whole Eggplant Cutlets
- 2 eggplants (striped or black, about 7 oz each)
- 1 egg
- 6 tbsp all-purpose flour
- 1/4 cup water (cold)
- 1 clove garlic
- 1 bunch basil
- 2 pinches salt
- 2/3 cup breadcrumbs
- 1/2 cup instant polenta
- 4 sprays extra virgin olive oil
What You Need
- 1 Air Fryer
- 2 Deep Plates
- 1 Toothpicks
- 1 Oil Sprayer
How to Make Vegetable Cutlets in Air Fryer
Wash the eggplants, leaving them whole and with the stem attached. Make 2-3 small holes in the skin* and then place them in the air fryer basket. Cook for 15 minutes at 392°F.
Break the egg into a plate, add the finely chopped basil and garlic, salt, flour, and mix well with a fork. Gradually add the cold water while continuing to mix. You’ll get a fluid and aromatic batter*. In the second plate, mix the breadcrumbs and polenta flour. Set aside.
Remove the eggplants from the air fryer and place them on a cutting board. Make a small cut in the skin, staying close to the stem, and peel the eggplants, pulling off the skin*, do not discard it, at the end of the recipe you will find how to use eggplant skins. Starting from the base, make 2 cuts lengthwise along the eggplants. Let the eggplants rest on an inclined cutting board, so they cool and lose part of their liquid. Alternatively, you can pat them dry with kitchen paper.
Holding the eggplants by the stem, dip them in the egg and flour batter and then in the breadcrumb and polenta mixture. Place the eggplants in the air fryer basket and spray them with oil on both sides.
Start cooking for 8 minutes at 392°F, then turn the eggplant cutlets over and continue for another 2 minutes. Serve the eggplant cutlets immediately*.
Rosella’s Tips
If you have leftover batter, fry it in spoonfuls in a bit of oil. You’ll get delicious savory pancakes.
*Why pierce the eggplants?
This allows the steam that forms inside to escape, preventing the eggplants from exploding.
Recipe with Eggplant Skins
With eggplant skins, you can make excellent eggplant skin fritters.
Recipe for Using Leftover Eggplant Cutlets
Do you have leftover eggplant cutlets? They are great cut into pieces and added to a mixed salad with baby lettuce, tomato, and cubes of smoked scamorza or fresh pecorino cheese.
