Garlic Powder: I like using garlic power for some extra flavor, but feel free to leave it out if you’re not big on the taste of garlic.

Crushed Red Pepper: I like spicing things up by adding some crushed red pepper flakes for extra heat. You can use more or less red pepper flakes depending on how hot you prefer the eggplant to be. Alternatively, you can leave them out completely if you prefer.

Optional Seasonings: You can also use onion powder, everything bagel seasoning, ground cumin, ground turmeric or whatever favorite seasonings you like.

Olive Oil: I like using extra virgin olive oil for flavor, but you may also use other vegetable oils such as avocado oil, melted coconut oil or sunflower oil.

Make Sure to Salt Eggplant and Let Sit: While it may take more time to salt the eggplant and let it sit, this step is important to get rid of excess water from the eggplant (this will prevent the eggplant from being too soggy once cooked).

Don’t Overcrowd: Make sure you don’t overcrowd the eggplant so that there is enough space between each piece of eggplant for the hot air to circulate on all sides. Depending on the size of your air fryer, you may need to cook the eggplant in 2 separate batches.