Step by step

Method

5 steps

1. 1

   Slice 1 medium eggplant (about 1–1¼ lb) into ½-inch rounds. Optional but helpful: salt both sides, rest 20 minutes, then pat dry — it pulls moisture and bitterness so the crust sticks better.

2. 2

   Stir ½ cup mayonnaise with 1 teaspoon grated onion or a pinch of onion powder if you like. In a shallow bowl, mix ⅓ cup breadcrumbs or panko, ⅓ cup grated Parmesan, ½–1 teaspoon Italian seasoning, and a pinch of black pepper.

3. 3

   Spread a thin coat of mayo on both sides of each slice, then press into the crumb mix so it coats evenly.

4. 4

   Preheat the air fryer to 375°F. Arrange slices in a single layer and mist lightly with oil. Air fry 12–16 minutes, flipping halfway, until the coating is golden and a knife slides easily through the center. Batch as needed.

5. 5

   Finish with a pinch of salt. Serve as a side, stack with tomato sauce and mozzarella, or tuck into sandwiches. You want crisp Parmesan-crusted eggplant with a tender middle — not soggy pale breading or bitter watery slices.