Air Fryer Eggplant

Preheat the air fryer to 375°F. Peel the eggplant and slice into very thin 1/4" slices. Lay the eggplant slices out on a wire rack or on paper towels and sprinkle liberally with salt. Let the eggplant sit for about 30 minutes then soak up any excess water that comes out by patting them with paper towels. (Step by step photos for salting eggplant can be found on this post.)
Using two shallow bowls, add eggs and milk to one and whisk to combine. In the second bowl, combine Parmesan, flour, Panko bread crumbs, salt, pepper, Italian seasoning, and garlic. Stir to combine.
Dip an eggplant slice in the egg until fully coated then dip in the dry mixture pressing firmly to make sure to fully coat both sides. Place the coated slice on a clean tray or platter. Repeat with the remaining eggplant slices.
Spray the basket of your air fryer with nonstick spray and place eggplant slices in an even layer in the basket. Depending on the size of your air fryer, you may need to do this in multiple batches. Air fry for 5-8 minutes, flip the slices over and air fry again for another 5-8 minutes, until golden and crispy.
While the eggplant is cooking, warm the marinara sauce. Remove the crispy eggplant slices from the air fryer, sprinkle with parsley, and serve with marinara sauce.