Wash and dice the eggplant into half inch pieces.

Place the cut eggplant in a large colander over a bowl, generously sprinkle with salt, and let it sit for 30 minutes.

Transfer the eggplant to a clean, dry dish towel and press and pat it dry.

Wipe out the bowl that was under the colander and place the dry eggplant inside.

Add the broth and all the seasoning to the bowl and mix well to evenly coat the pieces.

Place in the air fryer basket, set to 380 degrees, and cook for 15-20 minutes, tossing once at the halfway point.

Cook until nicely golden and fork tender, then serve warm.