This crusty coating tastes best when it contains good size chunks of pecans. Most food processors work very fast, so take care that you don't overdo it and end up with pecan meal.
Mix egg replacer and water in medium bowl and set aside.
Place the panko crumbs, 1/4 teaspoon salt, 1/4 teaspoon pepper, mustard and marjoram in food processor. Process until crumbs are finely crushed. Add pecans and process in short pulses until nuts are finely chopped. Go easy so you don't overdo it!
Preheat air fryer to 390℉.
Transfer coating mixture from food processor into a shallow dish.
Add almond milk to egg replacer mixture and whisk to combine well.
Cut eggplant into 1/2-inch slices and sprinkle with salt and pepper to taste.
Dip eggplant slices in milk mixture, then roll in crumbs, pressing in to coat well. Spray both sides with oil.
Place half of eggplant in air fryer basket (see note below), and cook at 390℉ for 6 to 8 minutes or until coating is golden brown and crispy.
Repeat previous step to cook remaining slices.
Notes
Eggplant slices should not be stacked in air fryer basket, but it's perfectly fine to lean them up against the sides of the basket so that you can accommodate more slices in each batch. If you're unsure about placement, just remember the point is to leave enough spaces for air to flow around foods.
Keyword air fryer eggplant, pecan crusted eggplant, vegan