The air fryer gratinated eggplants are one of those dishes that disappear before they cool down.
And they are so good this way, hot and crispy.
It’s the perfect recipe to bring to the table when you want something tasty without spending hours at the stove.
The sun-dried tomatoes give a Mediterranean flavor that transforms simple eggplants into a side dish to savor.
And do you know what’s beautiful? You can serve them as a side dish, a tasty appetizer, or even a main course if you combine them with a good focaccia or a rich salad.
Easy, quick, and economical, it always pleases everyone, in short, the perfect dish.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Air Frying, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Gratinated Eggplants
- 2 eggplants
- 8 sun-dried tomatoes
- 4 tablespoons breadcrumbs
- 1 oz oz grated parmesan cheese
- to taste fine salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped parsley
Tools
- 1 Air Fryer
- 1 Knife
- 1 Cutting board
- Parchment paper
- 1 Bowl
Steps for Preparing the Gratinated Eggplants
To prepare the delicious air fryer eggplants with breadcrumbs and parmesan, start by choosing fresh, firm, medium-large eggplants.
Wash them thoroughly under running water, remove the ends, and cut into cubes on a cutting board, about two centimeters, leaving the skin on.
In a bowl, pour the breadcrumbs, grated parmesan, fine salt, and extra virgin olive oil, and mix; the mixture should be moist.
Place the eggplants in the air fryer, without overcrowding, I recommend making 2 batches, and pour over the mix, mixing by hand so they are well breaded.
Cook at 392°F for 15-18 minutes, turning halfway through cooking, they should become golden and crispy.
You can also cook in a static oven, place the cubes on a tray with parchment paper and pour over the breadcrumb and parmesan mix, and mix. Bake at 374°F for 20-25 minutes, turning halfway through cooking. In a convection oven at 392°F for 15-18 minutes.
After cooking, add the sun-dried tomatoes cut into pieces and the chopped parsley.
And the air fryer eggplants are ready to be served and enjoyed… enjoy from BARBARA!
Storage
Let them cool completely.
Store them in an airtight container or cover the tray with plastic wrap/foil and keep in the refrigerator for 2 days
Reheat in Convection Oven: 356°F for 8-10 minutes, preferably with grill function in the last 2 minutes.
Air Fryer: 338°F for 5–6 minutes.
In Freezer Allow the cooked eggplants to cool.
Divide into portions and place in containers or freezer bags.
Heat them directly from frozen
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