Prep the eggplant: Slice eggplants into 1/2-inch rounds. Lay on a sheet pan, sprinkle both sides with 1 teaspoon kosher salt, and let sit 20–30 minutes to draw out moisture. Pat dry thoroughly with paper towels.

Set up the breading station: In one shallow bowl, place the flour. In a second, whisk eggs with 1 tablespoon water. In a third, combine breadcrumbs, 1/4 cup Parmesan, garlic powder, Italian seasoning, and black pepper.

Bread the slices: Dredge each slice in flour (shake off excess), dip in egg, then press into the breadcrumb mixture until well coated. Set aside on a rack or tray.

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

Air fry in batches: Arrange breaded slices in a single layer without crowding. Lightly spray tops with oil. Air fry 8–10 minutes, flip, spray again, and cook 5–7 more minutes, until golden and crisp. Repeat with remaining slices.

Layer with sauce and cheese: Spread a thin layer of marinara in a baking dish that fits your air fryer (or use an oven-safe tray if your model allows). Add a single layer of crispy eggplant, spoon on marinara, sprinkle mozzarella and some of the remaining Parmesan. Repeat layers as desired, finishing with cheese.

Final melt: Return to the air fryer at 350°F (177°C) for 4–7 minutes, until cheese is melted and bubbling. Alternatively, place under a broiler for 1–2 minutes to brown the top—watch closely.

Finish and serve: Let rest 5 minutes. Top with fresh basil and red pepper flakes if you like. Taste and adjust salt before serving.