How adorable (and beautiful) are these baby eggplants that I got from a local market, inside a vineyard of all places? 🍆 I turned these into an impromptu paleoish eggplant parmesan using my air fryer and the things already in my pantry. Here’s how: slice the eggplant lengthwise into 1/2 inch thick strips. If it’s a baby, you can just eat the skin. The older eggplants taste better without. Lay all of your slices out flat and sprinkle with salt, pepper, and any other seasoning you like. Lightly drizzle oil (I misted mine with avocado oil) and pat on just a little arrowroot starch. Do this for both sides. Place slices in a single layer in the air fryer. Cook at 375 for about 10 minutes per side (check them often though!) Serve topped with sugar free marinara and a little sprinkle of freshly grated parm. This would also be delicious breaded with almond meal, but I didn’t have time for all that!