Prep the eggplant: Slice the eggplant into 1/2-inch rounds. For fries, cut into 1/2-inch thick sticks. Keep pieces similar in size so they cook evenly.

Salt and rest: Lay slices on a sheet pan, sprinkle both sides with salt, and let sit for 15–20 minutes. This draws out excess moisture and tones down any bitterness.

Pat dry: Rinse briefly under cool water to remove excess salt, then pat very dry with paper towels. Dry surfaces help the coating stick and crisp up.

Set up your dredging station: In one shallow bowl, add flour with a pinch of salt and pepper. In a second, whisk the eggs. In a third, mix breadcrumbs, Parmesan, garlic powder, Italian seasoning, smoked paprika, and a few grinds of pepper.

Coat the eggplant: Dredge each piece in flour (shake off extra), dip in egg, then press firmly into the breadcrumb mixture. Make sure all sides are fully coated.

Preheat the air fryer: Heat to 380°F (193°C) for 3–5 minutes. A hot basket helps the coating set right away.

Arrange and oil: Lightly spray the basket with oil. Place coated eggplant in a single layer with a little space between pieces. Spray the tops lightly with oil for even browning.

Air fry and flip: Cook at 380°F for 8–10 minutes. Flip, spray again, and cook another 5–7 minutes, until deep golden and crisp and the centers are tender.

Check doneness: A knife should slide in easily, and the coating should be crunchy. If needed, add 2–3 more minutes. Avoid overcrowding; cook in batches for best results.

Serve: Sprinkle with fresh herbs and a pinch of salt. Enjoy hot with marinara for dipping, or squeeze over lemon for a bright finish.