Instructions
Slice eggplant into rounds approximately ¼-inch thick.
In one shallow bowl, add flour, salt, and pepper and whisk to combine.
In a second shallow bowl, add panko, Parmesan, garlic powder, onion powder, oregano, and dried basil and stir to combine.
In a third shallow bowl, crack eggs and whisk until beaten.
Grease air fryer basket generously with cooking spray, then place it to the side of your three bowls. For ease, arrange them in flour, egg, panko order, with the panko bowl next to your prepared air fryer basket.
Press one eggplant round at a time into the flour mixture so it coats both sides. Next dip it into the beaten egg milk to moisten all parts, then press it into the panko mixture. Using your fingers or a spoon to press the coating onto the rounds to ensure it’s well-coated. Place the coated round onto the air fryer basket. Repeat for remaining eggplant rounds and arrange them in a single layer (you’ll likely need to cook them in batches). Give the top sides of the eggplant a spritz with olive oil spray.
Air fry at 375°F for 5 minutes, then carefully remove the basket to flip each round over. Give the now-top sides a spritz of olive oil spray. Air fry again for 4-5 more minutes, or until the eggplant becomes crisp and nicely golden-brown. Serve right away with warmed marinara sauce.
