Zubereitung

1. 1

   Wash the aubergines, cut off the stalk ends and cut the vegetables into slices about one centimetre thick.

2. 2

   Lay the slices side by side on a board, sprinkle them with the salt for drawing out the water and leave them to draw. This step is essential, because with unsalted slices the moisture only comes out in the basket and softens the coating from the inside.

3. 3

   Pat the liquid thoroughly off both sides with kitchen paper until the slices are dry.

4. 4

   Put the plain flour on a flat plate and beat the eggs in a deep plate. Mix the breadcrumbs with the grated hard cheese, the dried oregano and the pepper.

5. 5

   Turn the slices first in the flour, then draw them through the egg and finally roll them in the breadcrumb mixture. Press the coating on firmly all over, otherwise it will come off in the airflow.

6. 6

   Brush the coated slices thinly with the olive oil on both sides so that the coating turns golden brown instead of staying floury.

7. 7

   Preheat the air fryer to 190 °C.

8. 8

   Lay the slices in the basket in a single layer with space around them and do not stack anything; cook larger quantities in two batches. Cook at 190 °C.

9. 9

   Turn the slices with tongs and carry on cooking at 190 °C until the coating is golden brown and crisp.

10. 10

    Serve the slices at once with the herb quark, because the coating loses its bite if left standing.