Step 1

Wash the eggplant, pat it dry, then put it on a chopping board.

Step 2

Slice the eggplant into half-inch discs.

Step 3

Get a chopping board, line it with a paper towel, and place the eggplant discs flat on it.

Step 4

Put a pinch of salt on each disc for the water in the eggplant to draw out for 30 minutes; this will make it extra crispy and cook faster

Step 5

Into a mixing bowl, place breadcrumbs, parmesan cheese, black pepper, 2 Tsp salt, and all-purpose flour.

Step 6

Crack 3 eggs into another mixing bowl and whisk together.

Step 7

After 30 minutes of the salt drawing out of the eggplant, place the eggplant into a sieve, and wash it under running water to get all the salt off.

Step 8

Pat the eggplant dry and get tissue paper to squeeze each eggplant to remove any water further.

Step 9

Dip the sliced eggplant into the egg, ensuring all parts are covered.

Step 10

After this, dip the eggplant into the breadcrumbs mixture ensuring all parts are covered, then place it carefully on a chopping board.

Step 11

Onto each breaded eggplant, pour or spray on carefully some extra virgin olive oil.

Step 12

Line the air fryer with parchment paper.

Step 13

Carefully place the eggplant inside the air fryer.

Step 14

Turn the airfryer on to 180 C / 360 F for 10 minutes.

Step 15

After 5 minutes, turn the breaded eggplant over with a pair of tongs and cook for a further 5 minutes.

Step 16

Place on a serving dish and top with chopped parsley.

Step 17

late, serve, and enjoy!