Step 1

Season your eggplant rounds with salt and pepper.

Step 2

Spray your air fryer basket then add eggplant rounds. You can stack them for this part. Lightly spray the eggplant and air fry at 400 degrees F for about 4 minutes.

Step 3

Meanwhile, set up your breading station; flour in one shallow bowl with salt and pepper, whisked eggs in another shallow bowl with salt and pepper, then breadcrumbs in a third bowl with salt, pepper and garlic powder.

Step 4

Take your eggplant rounds and dip in flour, then egg (shake off excess egg), then fully coat in the breadcrumbs. I press them on so it sticks well. Repeat with all of the eggplant rounds.

Step 5

Spray the air fryer basket again, then lay the breaded eggplant rounds in a single layer. This will probably have to be done in batches.

Step 6

Spray the tops of the breaded eggplant very generously with non-stick spray.

Step 7

Air fry at 380 degrees F for 6 minutes, flip (spray again if desired) and cook for 5-6 more minutes or until they’re crispy and golden.

Step 8

Meanwhile, make cherry tomato salad by combining the halved tomatoes, balsamic vinegar to taste, olive oil, a bit of salt and pepper, and the minced garlic. Place in the refrigerator until ready to use.

Step 9

Assemble by adding arugula to the plates, then top with eggplant Milanese, cherry tomato salad, basil, shaved parmesan, and a drizzle of balsamic glaze. Serve immediately and enjoy!