Salted eggplant rounds get patted dry until they're ready to soak up flavor, then dipped in egg wash and pressed into a seasoned coating loaded with Parmesan, garlic powder, and oregano. The air fryer does the heavy lifting here, crisping each round into a deep-golden, firm crust without a vat of oil, then flipping them for even browning on both sides. A spoonful of marinara and a generous pinch of melted mozzarella turn each round into its own little bubbling stack, finished with torn fresh basil for a fresh, herby lift. The result is a crunchy-on-the-outside, tender-on-the-inside bite that tastes like the classic diner favorite, minus the deep-fryer mess. It's a solid pick for a gluten free dinner rotation, especially when you want something that feels indulgent but comes together in one basket. Serve it as a main with a side salad or pile the rounds onto a platter for a crowd-pleasing appetizer spread.
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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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