Ingredients:

  • 1 lb eggplant, sliced into 1/4-inch rounds
  • 1/2 tsp salt
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

Instructions:

  1. Slice the eggplant into uniform rounds, sprinkle both sides with salt, and let them sit for 5 minutes to sweat.
  2. Pat the eggplant slices firmly with paper towels to remove excess moisture.
  3. Set up three shallow bowls: one with flour, one with the beaten egg, and one with a mixture of Panko, Parmesan, Italian seasoning, garlic powder, and black pepper.
  4. Dip each slice into the flour (shaking off excess), then into the beaten egg, and finally press firmly into the Panko mixture for an even coating.
  5. Preheat the air fryer to 400°F (200°C).
  6. Arrange slices in a single layer in the basket, ensuring they are not overcrowded, and spray the tops generously with olive oil.
  7. Air fry for 4-5 minutes, flip the slices, spray the other side with oil, and fry for another 4-5 minutes until mahogany-colored and firm.