Prep the eggplant: Slice the eggplant into 1/2-inch rounds. Lay them on a baking sheet and sprinkle both sides generously with kosher salt. Let sit for 20–30 minutes to release moisture.

Pat dry: Rinse the slices briefly under cool water to remove excess salt. Pat very dry with paper towels. This step helps achieve that crisp bite.

Preheat the air fryer: Set to 380°F (193°C) for at least 3 minutes so the basket is hot when you start.

Set up breading stations: In one shallow bowl, add flour with a pinch of salt and pepper. In a second bowl, whisk the eggs until smooth. In a third bowl, mix panko, Parmesan, Italian seasoning, garlic powder, onion powder, and a few grinds of black pepper.

Bread the slices: Dredge each eggplant round in flour, shaking off excess. Dip in egg, letting extra drip back. Press into the panko mixture to coat both sides thoroughly.

Oil lightly: Spray both sides of each breaded slice with oil. This helps the crust brown evenly and stay crisp.

Air fry in batches: Arrange slices in a single layer in the air fryer basket—no overlapping. Cook at 380°F (193°C) for 8–10 minutes, flipping halfway, until golden brown and tender inside. Repeat with remaining slices.

Check doneness: The coating should be golden and crunchy, and a knife should glide through the center with little resistance. If needed, add 1–2 more minutes.

Serve: Enjoy hot with warm marinara or a squeeze of lemon. Sprinkle with fresh basil or red pepper flakes if you like a little heat.