Crispy Middle Eastern Eggplant Schnitzel - Labsalliebe

These crispy Air Fryer Eggplant Schnitzels feature a golden Panko-Parmesan crust, Ras el Hanout spices, and rich Harissa tomato sauce.

Rezept

after work cooking Airfryer Recipes easy recipe eggplant Main Dish veggie

Zutaten:

4 medium eggplants (aubergines)
Canola oil (or neutral vegetable oil for frying)
1 tbsp olive oil
1 shallot (finely chopped)
1 clove garlic (minced)
1 tsp Harissa paste
1 can diced tomatoes (
5 oz / 400 g )
5 tbsp all-purpose flour
3 tbsp homemade Ras el Hanout
Salt and freshly ground black pepper (to taste)
3 large eggs (lightly beaten)
6 tbsp Panko breadcrumbs
5 tbsp Parmesan cheese (finely grated)
2 vine-on cherry tomato clusters (roasted for serving)

Arbeitsschritte:

STEP 1 – PRE-BAKE THE EGGPLANT IN THE AIR FRYER
Pierce: Prick the whole eggplants all over with a knife.
Bake: Air fry at 350°F (180°C) for 35 minutes until tender. (Optionally, bake in a convection oven).
STEP 2 – MAKE THE HARISSA TOMATO SAUCE
Sauté: Finely dice the shallot.
Heat olive oil in a saucepan over medium heat, add the shallot, and cook until translucent.
Press in the garlic clove.
Bloom Spices: Add the Harissa paste and sauté briefly until fragrant.
Simmer: Pour in the canned diced tomatoes. Fill the empty can halfway with water, swirl, and add it to the pot.
Cover and let it gently simmer for 20 minutes, then set aside.
STEP 3 – SHAPE THE EGGPLANT SCHNITZELS
Cool: Transfer the hot eggplants onto a clean kitchen towel and allow them to cool slightly.
Peel: Gently peel away the skin.
Flatten: Make a light lengthwise slit down each eggplant.
Using a fork, gently press and fan the flesh outward to flatten it into a schnitzel shape.
Flip carefully and repeat on the other side. The kitchen towel will naturally absorb any excess moisture!
STEP 4 – SET UP THE BREADING STATION
Bowl 1 (Right): Whisk together the flour, salt, pepper, and homemade Ras el Hanout.
Bowl 2 (Middle): Lightly beat the eggs.
Bowl 3 (Left): Mix the Panko breadcrumbs with the finely grated Parmesan.
STEP 5 – BREAD & FRY
Dredge: Coat each eggplant schnitzel thoroughly in the spiced flour mix, shake off any excess, dip into the egg wash, and coat completely in the Panko-Parmesan mixture.
Pan-Fry: Heat a generous splash of canola oil in a skillet over medium heat.
Fry the schnitzels on both sides until deep golden-brown and extra crispy.
LIGHT & LOW-CALORIE OPTION IN THE AIR FRYER
Skip the stovetop skillet!
Spray the breaded eggplant schnitzels lightly with cooking spray and air fry at 350°F (180°C) for 10 minutes until golden and crisp.
STEP 6 – ROAST THE TOPPING & SERVE
Roast: Place the vine-on cherry tomatoes in the air fryer at 350°F (180°C) for 5 minutes until softened and slightly charred.
Plate: Spoon 4 tablespoons of the warm Harissa tomato sauce onto the center of each plate.
Place the crispy eggplant schnitzel on top and garnish with the roasted vine tomatoes. Enjoy immediately!