Cut the eggplant into 1/2-inch rounds or sticks. Sprinkle both sides with kosher salt, place the pieces in a colander, and let them stand for 20–30 minutes if desired; pat them very dry with paper towels.

Place the flour in one shallow bowl. In a second bowl, beat the eggs with the water, and in a third bowl combine the panko, Parmesan, Italian seasoning, garlic powder, and black pepper.

Coat each eggplant piece in flour, dip it into the egg mixture, and press it firmly into the seasoned panko. Make sure the crumbs cover the surface so the crust cooks evenly.

Preheat the air fryer to 380°F for about 3 minutes if your appliance requires preheating. Arrange the breaded eggplant in a single layer with space between the pieces, then lightly spray the tops with oil.

Air fry at 380°F for 6–8 minutes. Turn the pieces, lightly spray the second side, and cook for another 6–8 minutes until golden brown and crisp.

Transfer the eggplant to a serving plate and serve immediately with marinara sauce, ranch dressing, or garlic aioli. Cook additional batches as needed rather than crowding the basket.