Prep the eggplant: Peel the eggplant if you prefer a softer texture, or leave the skin on for extra bite. Cut it into fry-shaped sticks, about 1/2 inch thick and 3–4 inches long.

Salt and rest: Place the sticks in a colander and sprinkle with 1 teaspoon salt. Toss and let sit for 15–20 minutes. This step draws out water and reduces bitterness.

Pat dry: Rinse the eggplant quickly under cool water to remove excess salt. Pat very dry with clean kitchen towels or paper towels. Dry surfaces crisp better.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. A hot basket helps the crumbs adhere and crisp.

Set up breading station: In one shallow bowl, whisk eggs with milk or water. In another, combine panko, Parmesan, garlic powder, onion powder, paprika, and black pepper.

Bread the fries: Dip each eggplant stick in the egg wash, let excess drip off, then press into the breadcrumb mixture to coat all sides. Place on a tray while you work.

Lightly oil: Spray the air fryer basket with oil. Arrange fries in a single layer with a little space between them. Mist the tops with oil spray for extra crisping.

Air fry: Cook at 380°F (193°C) for 10–12 minutes, flipping halfway. They’re done when golden brown and crisp, with a tender center. Thicker cuts may need 1–2 more minutes.

Season and serve: Sprinkle with a pinch of salt right out of the fryer. Serve hot with lemon wedges and your favorite dipping sauce.