Prep the eggplant: Trim the ends and peel the eggplant if you prefer a smoother texture. Cut into fry-like sticks, about 1/2-inch thick. Aim for uniform size so they cook evenly.

Salt and rest: Scatter the sticks on a sheet pan and sprinkle lightly with salt. Let them sit for 10–15 minutes to draw out moisture. Pat dry thoroughly with paper towels. This step helps keep the fries crisp.

Preheat the air fryer: Set to 390°F (200°C). Preheating gets you better browning and crunch.

Set up the coating stations: In one shallow bowl, whisk the eggs until smooth. In another, combine almond flour, Parmesan, garlic powder, onion powder, paprika, oregano, salt, and pepper.

Coat the fries: Working in batches, dip eggplant sticks in egg, letting excess drip off. Roll in the almond flour mixture, pressing lightly so it adheres. Place coated fries on a plate.

Oil and load: Lightly spray the air fryer basket with oil. Arrange fries in a single layer without crowding. Mist the tops with oil spray for extra crispness.

Air fry the first batch: Cook for 8–10 minutes, flipping halfway. They’re done when golden and crisp with tender centers. Adjust time slightly based on your air fryer model and fry thickness.

Repeat: Continue with remaining fries. Keep cooked fries on a wire rack to stay crisp while you finish the rest.

Season and serve: Taste and add a pinch more salt if needed. Serve hot with your favorite keto-friendly dip and a squeeze of lemon if you like.