How to Make Easy Cottage Cheese Stuffed Italian Eggplant in Your Air Fryer (Diabetic Friendly)

This Italian eggplant is simple to make, protein-rich, and low in "bad" carbohydrates. It's also really good! The eggplant--I use an Italian eggplant, but a small "regular" or American eggplant will work fine--gets a quick stint in the air fryer, which roasts and softens the flesh. Then you simply mix the eggplant pulp with cottage and other cheeses and tomato sauce and stuff the eggplant halves. More tomato sauce goes on top, and the dish goes back in the air fryer. The eggplant comes out loaded with Italian flavors, and a light panko topping adds a bit of crunch. The eggplant makes a great main dish for two, or serve it as a side dish for four. Enjoy!

How to Make Easy Cottage Cheese Stuffed Italian Eggplant in Your Air Fryer (Diabetic Friendly)

Easy Cottage Cheese Stuffed Italian Eggplant (Diabetic Friendly -- Serves 2-4

1 medium eggplant (5-8 inches long), trimmed and halved, lengthwise

Olive oil

1/4 teaspoon of Italian herb seasoning

1/4 teaspoon of garlic powder

1/3 cup of low-fat cottage cheese

2 tablespoons of shredded Italian blend cheese

2 tablespoons of grated Parmesan cheese, divided

8 ounce can of tomato sauce, divided

1/4 cup of panko breadcrumbs (preferably whole-wheat), divided

1/2 teaspoon of minced dried onion

Fresh torn or chopped basil, optional

Spritz a baking pan with non-stick cooking spray. Put the eggplant halves, flesh side up, in the pan. With a sharp knife, score the flesh of the halved eggplants, making a cross-hatch pattern. Spritz or drizzle the eggplant flesh with olive oil, then sprinkle on the Italian seasoning and garlic powder. Air fry the eggplant halves at 400 degrees for 10 minutes or until a bit brown and the flesh has softened. Let the halves cool, and scoop out most of the eggplant flesh into a bowl, leaving about 1/4 inch in the eggplant skin. With a fork, mash the eggplant flesh a little in the bowl and then add and mix in the cottage cheese, shredded Italian blend cheese, and 1 tablespoon of the Parmesan cheese. Stir in half the tomato sauce, half the panko, and the dried onion and mix everything well. Divide the mixture between the two eggplant shells, stuffing the shells, and smoothing out the filling evenly. Top the stuffed eggplant halves with the remaining tomato sauce, the remaining 1 tablespoon of Parmesan cheese, and the remaining panko. Air fry the stuffed eggplant halves at 320 degrees for 25-30 minutes or until the eggplant halves are quite soft and a crispy, spotted brown on top. Let the eggplant halves cool a little before serving them, topped with a little fresh torn or chopped basil, if you'd like.

How to Make Easy Cottage Cheese Stuffed Italian Eggplant in Your Air Fryer (Diabetic Friendly)

How to Make Easy Cottage Cheese Stuffed Italian Eggplant in Your Air Fryer (Diabetic Friendly)