Sort ingredients
nauraka
QR Code
Listen
Pdf
Add whole eggplants (poke with a fork), cherry tomatoes, and the halved garlic bulb to the air fryer. Drizzle with olive oil, season with salt and pepper. Air fry at 200°C for 20–35 minutes, until soft and charred.
Once cooled slightly, peel the skin off the eggplants. Gently flatten them with a spatula or fork. Set aside.
In a bowl, whisk together plant milk or water, flour, paprika, oregano, chili flakes, salt, and pepper until smooth.
Dip each whole flattened eggplant into the wet batter, then coat generously with panko breadcrumbs.
Place the coated eggplants in the air fryer, spray lightly with olive oil, and air fry at 200°C for 10–15 minutes until crispy and golden.
Add the roasted cherry tomatoes, squeezed-out roasted garlic cloves, cream cheese, and fresh basil to a bowl or blender. Mash with a fork or blend until smooth and creamy. Season to taste.
Spoon the tomato basil sauce onto a plate. Place the crispy eggplant cutlet on top. Finish with Parmesan and fresh basil.