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.