Wash eggplant, then chop into 1 inch cubes. Cover a baking sheet with paper towel, then spread eggplant out on the prepared sheet. Sprinkle with salt and let sit for 25 mins. (This draws excess water out of the eggplant.) Pat dry after 25 mins.
2 cups eggplant, 1 tsp salt
Preheat the air fryer to 400°F.
Whip egg white in a medium bowl. Add chopped eggplant to the bowl and toss until it is evenly coated and glossy.
1 egg white
Add panko, parmesan, Italian seasoning, cayenne pepper, and black pepper to a small bowl and whisk together. Pour into bowl containing eggplant and egg white, then toss to coat.
½ cup panko breadcrumbs, 3 tbsp grated parmesan cheese, 1 tbsp Italian seasoning, 1 pinch cayenne pepper, ¼ tsp black pepper
Air fry in preheated air fryer for 10 minutes, shaking after 5. (Optional - For extra crispy, cook an extra 5 minutes.)
Serve immediately and enjoy with a dipping sauce of your choice. (My chili aioli recipe is perfect for this!)