Preheat your air fryer to 350°F. Slice the eggplant into 1/4-inch thick slices and sprinkle both sides with salt. Place in a colander to drain for 30 minutes. In a small bowl, whisk the egg.
In another bowl, combine the panko breadcrumbs, flour, Parmesan, salt, and black pepper.
Dry the eggplant slices on a towel. Dip them into the egg and then into the panko mixture. Place the breaded eggplant slices on a plate and drizzle with some extra virgin olive oil. Place the eggplants in the air fryer and cook for 20 minutes until crisp and golden brown.
Dry the eggplant slices on a towel. Dip them into the egg and then into the panko mixture. Place the breaded eggplant slices on a plate and drizzle with some extra virgin olive oil. Place the eggplants in the air fryer and cook for 20 minutes until crisp and golden brown.