1. Peel the eggplant and cut it into 1/2 inch slices.
2. Sprinkle salt onto the eggplant and let it sit for about 20 to 30 minutes on a wire rack with tin foil on the bottom.
3. When you see the water on top of the eggplant slices, it is ready. 
4. Rinse off the slices of eggplant, then let them dry.
5. Using three bowls, make one with flour, salt, and course black pepper, the second bowl with 2 eggs and 3 Tablespoons of water, whipped up till incorporated. The third bowl has the plain bread crumbs mixed with the parmesan cheese.
6. Dip one slice of eggplant into the first bowl, then the second bowl, then the third bowl.
7. Put about 6  slices on an air fryer basket on top of a piece of tin foil and spray with a little olive oil spray.
8. Put the slices and tin foil into an air fryer at 390ºF and bake for about 8 to 9 minutes. Turn over and bake for another 3 to 4 minutes or until crispy and golden brown.

Dipping Sauce:

1. In a bowl, mix together the mayonnaise and minced garlic.
2. Refrigerate until chilled and ready to use.