Instructions

• Preheat the air fryer to 370°F.
• Sprinkle both sides of the eggplant slices with sea salt and arrange them in a large colander to drain for 30 minutes.
• While the eggplant drains, whisk the 1 large egg in a shallow bowl. In a separate medium bowl or rimmed plate, combine the ½ cup panko bread crumbs, ½ cup almond flour, ¼ cup grated Parmesan cheese (or pecorino cheese or Vegan Parmesan), ½ teaspoon sea salt, and several grinds of freshly ground black pepper.
• After 30 minutes, pat the eggplant slices dry with paper towels.
• Working one slice at a time, dip each eggplant slice into the whisked egg—allow excess egg to drip off—then press the slice into the panko mixture so both sides are evenly coated. Place coated slices on a plate as you work.
• Drizzle extra-virgin olive oil over the coated slices (lightly coat the top side, then flip and drizzle the other side) so the coating is moistened but not dripping.
• Place the coated eggplant slices in a single layer in the air fryer basket (do not overlap). Air fry at 370°F for 17 to 20 minutes, flipping each slice halfway through, until the crust is crisp and golden brown. Work in batches if necessary to avoid crowding.
• Transfer cooked slices to a plate or wire rack and repeat with remaining slices. Serve the eggplant with cooked pasta, tomato sauce, dollops of cashew cream, fresh basil leaves and/or chopped fresh parsley, red pepper flakes, and additional drizzles of olive oil as desired.