Prep the eggplant: Slice eggplant into 1/2-inch rounds. If your eggplant is very fresh and small, you can skip salting. Otherwise, lay slices on a sheet pan, sprinkle both sides with salt, and let sit 20–30 minutes. Pat dry thoroughly.

Set up breading station: Place flour in one shallow bowl. Beat eggs in a second bowl. In a third bowl, mix breadcrumbs, Parmesan, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and a pinch of red pepper flakes.

Preheat and prep: Preheat air fryer to 380°F (193°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.

Bread the slices: Dredge each slice in flour (shake off excess), dip in egg, then press firmly into the breadcrumb mixture. Place on a tray while you finish the batch.

Oil lightly: Mist or brush both sides of the breaded slices with olive oil. This boosts browning and crunch.

Air fry in batches: Arrange slices in a single layer without overlapping. Cook at 380°F for 6–8 minutes, flip, then cook another 5–7 minutes until crisp and golden. Thicker slices may need an extra minute or two.

Sauce and cheese: Spoon 1–2 tablespoons marinara over each slice, then top with mozzarella and a sprinkle of Parmesan. Return to the air fryer at 350°F for 2–3 minutes until the cheese melts and bubbles.

Finish and serve: Transfer to a platter, garnish with torn basil, and add extra marinara on the side. Taste and adjust with a pinch of salt if needed.