Bought a globe eggplant, a cucumber, and small broccoli on sale. Forgot to buy breadcrumb. Luckily, my sister gave me a packet of ciabatta and 3 colourful capsicums from the community box. Thank you, God for providing my sister to drop off the food that I can use. Will keep capsicums for another dish.

“Eggplant, a member of the nightshade family, is a versatile vegetable with dark purple fruit and creamy flesh, known as aubergine or brinjal in some regions. It’s rich in fiber, antioxidants, and nutrients, making it a popular meat substitute and beneficial for heart health and gut health. Key components like nasunin and anthocyanin support brain function and lower blood pressure, while certain compounds may have anti-cancer properties. Although it can be eaten raw, eggplant is often bitter in this form.”

Searched a handful of recipes to make Italian breadcrumbs; glad I have all the dried herbs to add to it and to called my own Italian breadcrumbs; I have added dried marjoram which the recipes that I have browsed didn’t add in. Also, trying to add grounded sunflower seeds. My simple meal is flavourful, healthy, colourful, crispy and delicious. Let’s use air fryer!!!

Ingredients

Italian breadcrumbs

1 packet ciabatta bread, stale
2 Tsp sunflower seeds
1 Tsp Italian Seasoning
1 Tsp dried oregano
1 Tsp garlic powder
1 Tsp onion powder
1/2 Tsp dried thyme
1/2 Tsp dried basil
1/2 Tsp dried parsley
1/4 Tsp marjoram
black pepper
salt

Vegetables

1 big globe eggplant
1 cucumber
2 small broccoli, stems removed and florets
1-2 eggs
3/4 c grated Parmesan Pecorino
1/2 c plain flour
1 Tbs water or milk
black pepper
salt
oil spray
water, to cook

Method

Italian breadcrumbs

Preheat oven to 150 degrees C. Slice the bread thinly and spread out in one layer on 2 baking sheets. Toast bread for 5 minutes then flip bread over. Toast for a further 5 minutes until dry throughout. Heavy breads may take longer to toast. Transfer toasted bread to a wire rack until cool.

Note: From one of the recipes saying can use fresh bread. Preheat the oven to 250°F and place the slices of bread directly on the oven rack. Bake for 20 to 30 minutes or until the bread is dried out and toasty. Remove the slices from the oven, allow to cool, and then proceed with the recipe. Don’t have to wait for bread to be stale to make breadcrumbs.

Once the bread has cooled completely, cut it up using a serrated knife into coarsely cubes or place it in a food processor or Nutri Bullet in several batches, continue transferring the crumbs to a medium bowl. With the last lot of crumbs in the food processor add sunflower seeds, and process for 30-40 seconds until sunflower seeds are finely chopped.

Pour out the last batch with sunflower seeds into the medium bowl with bread crumbs. Now add in Italian Seasoning, dried oregano, dried thyme, dried basil, dried parsley, marjoram, salt and pepper. Toss to combine well. Use your Italian Breadcrumbs immediately or store them in an airtight container in the refrigerator or freezer (depending on how long before you plan on using them).

Prepare eggplants, cucumber and broccoli

Remove stem from eggplant then slice into 1/2 inch thick slices. Then place eggplant slices on a in rack set over baking sheet, sprinkle with salt on both sides for at least 30 minutes. Let sit and “sweat” excess moisture. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).

In a shallow bowl, whisk together the eggs and 1Tbs milk. In another shallow plate, pour the bread crumbs in, add Parmesan Pecorino, pepper and a tiny pinch of salt. (Pecorino is a bit salty). If you use on Parmesan, adjust salt. The 3 rd shallow plate, sift flour in. It is best to arrange the 3 plates in order. First, coat eggplant in flour on both sides, then dip into eggs, and then dip into bread crumbs – pats onto eggplant and then gently shake off excess crumbs. Wipe hands with paper towel then repeat. Or use one hand for flour and the other for eggs and the dry hand for bread crumbs. Repeat with dipping method until all eggplant slices are done. Place on a plate as you work and then drizzle the slices with olive oil.

Preheat air fryer to 200 degrees C for 5 minutes. Bring out the cup, place air fryer baking paper tray in, and arrange eggplant slices don’t crowd and overlapping them. Do it in batches. Put the air fryer cup back into machine. Cook until crispy and golden on both sides, flipping halfway through cooking for about 14 minutes.  It should be done when they turn lightly golden brown. You can also check doneness by inserting a sharp knife into one of the eggplant slices. If it goes in and out easily, it should be done.

Meantime, in a pot fill with salted water and bring it to a rolling boil. Wash and pat dry the broccoli. Then add the broccoli florets into the salted water. Cook for 2 to 3 minutes, or until they are bright green and tender-crisp. I put them in for an additional 30 seconds to a minute. Cut cucumber into bite size pieces and halve them. Place them on a plate and set aside.

When all the eggplant slices are done. Assemble them on plates. Place an eggplant slice in the middle followed by broccoli and cucumber pieces on very far top of eggplant slice. You can serve it with tomato sauce, chili sauce or eat on it own with vegetables and a glass of red wine. Enjoy!!!!

Note: For the stems: If you are boiling both stems and florets, add the stems first and cook for about 2 minutes before adding the florets for another 2 to 3 minutes. Avoid overcooking: Overcooked broccoli will lose its bright green colour and become mushy or soft. To cool quickly: For recipes that require the broccoli to be cool, you can immediately transfer the cooked florets to an ice bath to stop the cooking process. 

For eggplant slices: Place the cooked eggplant slices into an oven heated plate or baking tray lined with foil into a very low temperatures about 120-140 degrees C; to keep them warmed but do check that they are not to brown nor over cooked.

https://helenscchin.com/2023/11/09/air-fryer-crumbed-eggplant-with-broccolini-and-cucumber/

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