Preheat your air fryer to 400°F (200°C) for about 5 minutes to ensure even cooking.

Set up a dredging station with three shallow bowls: place the flour in the first; the beaten eggs in the second; and mix the Panko, Parmesan cheese, garlic powder, dried oregano, salt, and black pepper in the third.

Toss the eggplant fries in the flour to coat lightly, shaking off any excess.

Dip each floured eggplant fry into the beaten egg, ensuring it is fully coated, then press it firmly into the Panko mixture until completely covered.

Arrange the coated eggplant fries in a single layer in the air fryer basket, leaving space between them so they cook evenly; work in batches if necessary.

Lightly spray the tops of the eggplant fries with olive oil spray to help them brown and get extra crispy.

Air-fry at 400°F (200°C) for 10 to 12 minutes, flipping halfway through and spraying lightly again with olive oil, until they are golden brown and crispy.

Serve immediately while hot and crispy alongside your favorite dipping sauce, such as marinara or garlic aioli.