Ingredients:

  • 1 lb eggplant, sliced into 1/2-inch rounds
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 cup panko breadcrumbs
  • 2 tbsp grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried italian seasoning
  • 1/4 tsp black pepper
  • 2 tbsp olive oil spray

Instructions:

  1. Cut the eggplant into uniform 1/2-inch rounds. Lightly brush with lemon juice and sprinkle with salt. Let sit for 5 minutes.
  2. Use paper towels to firmly pat each slice dry to remove surface moisture.
  3. Prepare the dredging station: combine panko breadcrumbs, parmesan cheese, garlic powder, italian seasoning, and black pepper in a shallow bowl.
  4. Dip each eggplant slice into a binder (oil or egg) and press firmly into the breadcrumb mixture until evenly coated.
  5. Preheat the air fryer to 400°F (200°C). Place slices in a single layer in the basket.
  6. Lightly spray the tops of the eggplant with olive oil spray.
  7. Air fry for 5 minutes, flip the slices using tongs, spray the other side, and cook for another 4-5 minutes until deep mahogany in color.
  8. Let the slices rest for 2 minutes after removing from the fryer to allow the crust to set.