Ingredients:
- 120g Eggplant
- 1 Egg White
- 10g Panko Bread Crumbs
- 3g Italian Herb Mix
- 40g Light Ricotta Cheese
- 3g Minced Garlic
- 200g Canned Diced Tomatoes
- 15g Light Shredded Mozzarella
- 150g Potato Spud Light
- 30ml Skim Milk
- 150g Broccolini
Let's make it:
Step 1:
Set the Sunbeam 4-in-1 Air Fryer + Oven to Air Fryer setting and heat to 200°C.
Step 2:
Slice the eggplant. Combine the breadcrumbs, Italian herbs, salt and pepper in a bowl. Coat the eggplant in the egg white and then in the breadcrumbs. Place on the mesh tray and cook in the Sunbeam Air Fryer for 20-25 minutes or until golden and eggplant is soft.
Step 3:
Once the eggplant is cooked, remove from the Sunbeam Air Fryer and line a mesh tray with foil. Place the eggplant on the lined tray and top with ricotta, garlic, tomatoes and mozzarella. Cook for a further 10-12 minutes or until the cheese has melted.
Step 4:
Meanwhile, cook chopped potato in a pot of boiling water until soft. Drain, add milk and season with salt and pepper. Mash with a potato masher until smooth. Cook side vegetables as per your preference (steam, boil, pan fry, air fry etc.).
Step 5
Serve eggplant parmigiana with mash and vegetables.
