I Could Eat This Air Fryer Eggplant Every Single Day! Stuffed with Mozzarella & Tomatoes!

Hasselback eggplant stuffed with melted mozzarella and fresh tomatoes, baked to perfection in the air fryer. Served with two incredible sauces — a bright parsley-parmesan pesto and a creamy garlic-dill yogurt. No frying, no mess, just pure flavor. 📝 Main dish: Eggplants — 2 medium (about 1.3 lb / 600 g) Mozzarella cheese Tomatoes 📝 For brushing: Garlic Olive oil Basil leaves 📝 Sauce #1 — Parsley pesto: Fresh parsley Tomato tops (saved from earlier) Garlic — 1 clove Vegetable oil — 1.5 tbsp (23 ml) Parmesan cheese — 0.9 oz (25 g) Herb mix 📝 Sauce #2 — Garlic-dill yogurt: Fresh dill Garlic — 2 cloves Greek yogurt — 4 tbsp (60 g) Lemon juice — 1 tbsp (15 ml) 📝 Step by step: 1. Slice the eggplants hasselback-style — use sticks on both sides to avoid cutting all the way through. 2. Sprinkle with salt and let rest for 10 minutes. 3. Air fry at 350 °F (180 °C) for 30 minutes. Flip halfway through. 4. Slice the tomatoes thinly. Set aside the tops for the sauce. 5. Stuff the eggplants with mozzarella and tomato slices. 6. Mix garlic, olive oil, and basil. Brush over the stuffed eggplants. 7. Air fry again at 350 °F (180 °C) for 10 minutes. 8. Blend sauce #1: parsley, tomato tops, garlic, oil, parmesan, and herbs. 9. Mix sauce #2: dill, garlic, Greek yogurt, and lemon juice. 10. Serve with both sauces on the side. 🔥 Temperature: 180 °C (350 °F) Want more easy air fryer recipes? 👍 Like this video. 🔔 Subscribe to my channel @10MinuteAirFryer. 📲 Share with your friends and family! Thanks for watching and enjoy! ☀️ #AirFryer #AirFryerEggplant #StuffedEggplant #HealthyRecipes