Air Fryer Eggplant

 From Blogger Love & Lemons I adapted this as it had ways to make it vegan. So we loved this I know it doesn't look fabulous but the taste ...Kevin said damn that's good. We are doing the leftover as eggplant parmesan sandwiches. I topped with sauce and fresh moz pearls that I had on hand.

1 large globe eggplant, sliced into ¼-inch-thick rounds
Sea salt, for sprinkling
1 large egg
½ cup panko bread crumbs
½ cup almond flour (I used all-purpose)
¼ cup grated Parmesan cheese or pecorino cheese
½ teaspoon sea salt
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

• Preheat the air fryer to 370°F.
• Sprinkle the eggplant slices with salt on both sides and place in a large colander to drain for 30 minutes.
• In a shallow bowl, whisk the egg. In a medium bowl or rimmed plate, combine the panko, almond flour, pecorino, salt, and several grinds of pepper.
• Pat the eggplant slices dry, dip them into the egg, and then into the panko mixture. Place on a plate as you work and then drizzle the slices with olive oil. Place in a single layer in the air fryer and air fry for 17 to 20 minutes, or until crisp and golden brown, flipping halfway through cooking. Work in batches if necessary.
• Make the eggplant a full meal by serving it with pasta, scoops of tomato sauce, dollops of cashew cream, basil, red pepper flakes, and drizzles of olive oil.