Eggplant Fries

Makes 4 to 6 servings

       nonstick cooking spray
¼    cup unbleached, all-purpose flour
1     large egg, lightly beaten
½    cup breadcrumbs
1     baby eggplant (about ½ pound), cut into 4 ̋ x ¼ ̋ fries
       olive oil, for spraying or brushing
½    teaspoon kosher salt
½    cup shredded mozzarella
1    cup marinara sauce

Nutritional information per serving (based on 4 servings): Calories 339 (55% from fat)carb. 25g • pro. 14g • fat 22 g • sat. fat 8g chol. 45mg • sod. 830mg • calc. 310mg • fiber

1. Place the AirFryer Basket onto the Baking Pan and coat with non-stick spray. Reserve.
2. Put the flour, beaten egg, and breadcrumbs each in separate shallow containers for dipping.
3. Dredge each piece of eggplant, first into the flour, then the egg, and finally the breadcrumbs. After dredging in each ingredient, pat the eggplant to remove any excess before adding to the next ingredient.
4. Arrange the breaded eggplant fries in a single layer in the AirFry Basket. Spray or brush liberally with olive oil and season evenly with salt. Place in the oven in the upper rack position.
   5. Set to AirFry at 400°F and AirFry until golden brown, about 8 to 10 minutes. Flip and AirFry the opposite side for an additional 5 to 6 minutes. Remove and reserve. Repeat with any remaining eggplant fries.
5. Arrange all fries into the basket and spread evenly with the shredded mozzarella. Return to the oven and set to Broil at 450°F for about 3 to 5 minutes, until cheese is melted and bubbly.
6. Serve immediately with warmed marinara sauce.