foolproofliving

0 Salt eggplant*: Slice eggplant into ½-inch thick slices. Spread them on a paper towel-lined surface. Sprinkle with ½ teaspoon of kosher salt on both sides (you are using ½ teaspoon in total for both sides.) Let it rest for 15 minutes.
1 Pat dry the eggplant slices with a sheet of paper towel to remove the excess moisture.
2 Set up your dredging station: Whisk eggs in a shallow bowl. In a separate shallow bowl, whisk together the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and black pepper.
3 Dip each eggplant slice in the eggs (let the excess drip off) then into the panko mixture, making sure that it is coated on all sides. You may have to gently press it down to ensure that it is fully coated.
4 Pre-heat the air fryer to 350 degrees F.
5 Place eggplant rounds in an even layer in the fryer basket making sure they are not overlapping. You may have to do it in two batches.
6 Cook until crispy and golden on both sides for approximately 14 minutes making sure to flip each slice halfway through the air-frying process.  It should be done when they turn lightly golden brown. You can also check doneness by inserting a sharp knife into one of the eggplant slices. If it goes in and out easily, it should be done.
7 Serve it right away with tomato sauce (or your favorite marinara sauce) on the side, if preffered!