Salted eggplant rounds get their moisture drawn out for a full 30 minutes before breading, which is the real secret to a coating that turns deep golden and genuinely crisp in the air fryer instead of going soggy. That coating comes together from a seasoned breadcrumb mix punched up with garlic powder and dried oregano, pressed firmly onto each slice for full edge-to-edge coverage. A quick spray of olive oil in the basket does the work of frying without a drop of oil in sight, and the rounds flip halfway through for an even, golden crunch on both sides. Warm marinara gets spooned over each piece before the final air fry, and torn fresh basil finishes the platter with a bright, herby lift. It's a crisp, saucy, deeply satisfying plate that fits neatly into a dairy free spread without skipping the classic Parmesan-style crunch. Serve it straight from the rack while the coating is still at its crispest.
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Arrange the eggplant rounds in a single layer in a large colander set over the sink. Sprinkle both sides evenly with the kosher salt and let stand for 30 minutes, until the rounds have released visible moisture. Pat thoroughly dry with paper towels.
Set up a breading station with three shallow bowls: whisk the eggs and water together in the first bowl; combine the breadcrumbs, Parmesan, garlic powder, dried oregano, and black pepper in the second bowl; leave the third bowl empty as a landing zone. Working one round at a time, dip each eggplant slice in the egg wash, letting the excess drip off, then press firmly into the breadcrumb mixture to coat both sides.
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