Cut eggplant into ⅛ inch slices and immediately transfer to a colander in the sink.
Generously salt all the slices of eggplant and let sit in the colander for about 15 minutes to bring out the bitterness.
Cut tomatoes the same width as the eggplant and set them aside.
In 3 separate shallow bowls, place almond milk in one bowl; place flour in a separate bowl, and combine the bread crumbs and vegan parmesan cheese (stir) (or substitute nutritional yeast for a nut-free option).
Rinse the eggplant thoroughly and place individually on paper towels to dry.
Then, take each piece of eggplant, dredge it in the almond milk, then the flour, coating both sides, then dip the coated eggplant slices in the almond milk again, and then in the bread crumb/cheese mixture until coated on both sides.
Repeat with all the slices of eggplant and green tomatoes.
Now, place a single layer into the base of the air fryer.
Set the temperature to 375 degrees for 10 minutes; check at 7 minutes (as time varies based on the side of eggplant slices).
Remove cooked pieces from the air fryer and cook the remaining eggplant in batches.
Keep eggplant pieces warm while cooking other eggplant pieces by placing the cooked eggplant on a baking sheet and keep in a 300-degree oven until ready to use.