Italian Stuffed Eggplant

Ingredients Checklist (Tap as You Prep)

• 1 ½ lbs fresh potatoes, sweet onions, or crisp vegetables prepped for Italian Stuffed Eggplant
• 2 tablespoons avocado oil spray or melted grass-fed butter
• ⅔ cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons cornstarch, almond flour, or crispy coating
• 1 ½ teaspoons smoked paprika + 1 teaspoon garlic powder + ½ teaspoon onion powder
• 1 teaspoon flaky sea salt + ½ teaspoon freshly cracked black pepper
• ¼ cup finely minced fresh chives and flat-leaf parsley
• High-Protein Dip: ½ cup whipped cottage cheese or spicy garlic-herb ranch

Step-by-Step Cooking Instructions

1. Cut Uniformly & Dry Thoroughly: Slice or prep the base for Italian Stuffed Eggplant into even pieces and blot away all surface moisture with a clean towel.
2. Toss with Crispy Seasoning & Parmesan: Coat evenly in avocado oil, smoked paprika, garlic powder, flaky salt, and grated Parmigiano-Reggiano.
3. Preheat Air Fryer or Oven to 400°F: Preheat your air fryer basket or rimmed baking sheet at 400°F (200°C) for 3 minutes.
4. Crisp in a Single Layer: Cook in an uncrowded single layer for 14–18 minutes, flipping halfway through until shatteringly crisp and golden brown.
5. Garnish & Serve with Protein Dip: Toss hot with fresh chives and serve immediately alongside the cool whipped cottage cheese dip.