Start by trimming the ends of the eggplant and slicing it into rounds about ¼ inch thick. I don't bother to peel my eggplant, but go ahead if you want. Then slice each round into matchsticks. (I do slice off the edge of the skin on the two end pieces.)

Preheat your air fryer to 425 degrees. Place an oven-safe cooling rack into a sheet pan. Get three shallow dishes and line them up on the counter with the eggplant strips at the start and the baking sheet at the end.

In the first dish, add the flour. In the second, add the eggs beaten with a splash of water, and in the third, mix the breadcrumbs, parmesan, rosemary, thyme, garlic powder, and salt.

Time to coat your fries! You'll need to use both hands for this and to prevent coating your own hands in a giant mess, keep your left hand as your dry hand and your right as your wet.

Using your left hand, take a piece of eggplant and coat it in the flour. Now use your right hand to dip the eggplant in the egg. Shake off any excess before moving it to the breadcrumb dish, where you will switch back to your left hand to roll it around and move it to the baking sheet. Now repeat this process with all of the eggplant pieces.

As you go, be sure to space the eggplant fries out on the rack and try to leave a little space between each piece. When you're done, lightly brush the fries with some of the olive oil.

The fries go in the oven/air fryer for about 25 minutes or until browned and tender. Sprinkle some additional salt over the fries before serving with your favorite tomato sauce for dipping.