Prep the eggplant: Slice into 1/2-inch rounds.
If your eggplant is very large or seedy, you can lightly salt both sides and let them sit for 10–15 minutes, then pat dry. This helps with moisture and any bitterness.
Season: Brush or rub both sides with olive oil. Sprinkle with salt, pepper, garlic powder, and Italian seasoning.
Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes.
Lightly spray the basket to prevent sticking.
First cook (to par-bake the “crust”): Arrange eggplant slices in a single layer, leaving a little space between each. Air fry for 8–10 minutes, flipping halfway. They should be tender and lightly browned but not fully crisp yet.
Add sauce and cheese: Spread a spoonful of pizza sauce over each slice.
Top with mozzarella and a sprinkle of Parmesan. Add your chosen toppings.
Final cook: Return to the air fryer at 380°F for 3–5 minutes, until the cheese is melted and bubbling with a few golden spots.
Finish and serve: Let them cool for a minute or two to set. Add fresh basil and a pinch of red pepper flakes if you like.
Serve warm.