Crispy on the outside and tender at the center, these air-fried eggplant rounds get their golden crunch from a seasoned Italian breadcrumb coating pressed into every slice before a quick spin in the air fryer. Salting the eggplant first draws out excess moisture, so each round crisps up beautifully without turning greasy or soggy. Once golden and firm, they're topped with warm marinara and melty mozzarella, then air fried again just until the cheese turns bubbly and bronzed at the edges. A scatter of fresh torn basil finishes the platter with a bright, herby lift. It's a satisfying, saucy plate of classic Italian comfort food, and it's a great fit for a vegetarian table any night of the week.
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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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