Wash the eggplant and cut into ½-inch rounds. Lay them on paper towels and sprinkle both sides with salt. Rest 15 minutes so excess moisture pulls to the surface, then pat dry.

Brush both sides with olive oil. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Keep it simple so the toppings can shine later.

Preheat the air fryer to 375°F. Arrange slices in a single layer with a little space between each one. Cook 12–15 minutes, flipping halfway, until the edges are golden and the centers are tender.

Transfer to a plate and scatter chopped flat-leaf parsley. Serve as is, or add toppings like tahini and herbs, pico de gallo, a drizzle of pomegranate molasses, or tomato sauce with mozzarella.