Wash the eggplant, pat it dry, then put it on a chopping board.
Slice the eggplant into half-inch discs.
Get a chopping board, line it with a paper towel, and place the eggplant discs flat on it.
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
Into a mixing bowl, place breadcrumbs, parmesan cheese, black pepper, 2 Tsp salt, and all-purpose flour.
Crack 3 eggs into another mixing bowl and whisk together.
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.
Pat the eggplant dry and get tissue paper to squeeze each eggplant to remove any water further.
Dip the sliced eggplant into the egg, ensuring all parts are covered.
After this, dip the eggplant into the breadcrumbs mixture ensuring all parts are covered, then place it carefully on a chopping board.
Onto each breaded eggplant, pour or spray on carefully some extra virgin olive oil.
Line the air fryer with parchment paper.
Carefully place the eggplant inside the air fryer.
Turn the airfryer on to 180 C / 360 F for 10 minutes.
After 5 minutes, turn the breaded eggplant over with a pair of tongs and cook for a further 5 minutes.
Place on a serving dish and top with chopped parsley.
late, serve, and enjoy!