Prep the eggplant: Wash and trim the ends. Slice into 1/2-inch rounds for classic cutlets, or 1/2-inch sticks for fries. Keep the pieces even so they cook at the same rate.

Salt and rest: Lay slices on a sheet pan or rack. Sprinkle both sides with the 1 teaspoon salt. Let sit 15 to 20 minutes to draw out excess moisture and tame any bitterness. Pat very dry with paper towels.

Set up the dredging station: In one shallow bowl, add flour. In the second, whisk eggs with water. In the third, mix panko, Parmesan, garlic powder, onion powder, paprika, black pepper, and red pepper flakes if using.

Preheat the air fryer: Heat to 380°F (193°C) for at least 3 minutes. A hot basket helps the coating crisp right away.

Dredge the eggplant: Work with a few pieces at a time. Coat in flour (shake off excess), dip in egg, then press firmly into the panko mixture so the crumbs adhere well.

Oil lightly: Arrange coated slices in a single layer in the air fryer basket. Spray tops lightly with oil. Don’t crowd; cook in batches for best results.

Air fry the first side: Cook at 380°F for 6 to 7 minutes. The tops should start to turn golden.

Flip and finish: Carefully flip the slices. Spray again. Cook another 5 to 7 minutes, until the coating is deep golden and crisp and the centers are tender.

Taste and season: Sprinkle with a pinch of salt while hot. Serve right away with lemon, marinara, or your favorite dip. Garnish with herbs if you like.

For “fries” shape: Follow the same method but check a minute earlier; thinner pieces cook faster.