Salt eggplant*: Cut the top of the eggplant and eggplant into ½-inch thick slices. Spread them on a paper towel-lined baking sheet. Sprinkle them with ½ teaspoon of salt on both sides (¼ teaspoon salt for each side.) Let them rest for 15 minutes.

Pat dry now-rested eggplant slices with a paper towel to remove excess moisture. Set them aside.

While the eggplant is resting, prepare your dredging station. In a shallow bowl, whisk eggs. In a second bowl, mix together the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and black pepper.

Dip each eggplant slice in the beaten egg making sure to let the excess drip off. Then dip it in the panko mixture and gently press to ensure the coating sticks. Continue to follow the same steps with the rest of the eggplant slices. Transfer the now-breaded eggplant slices onto a baking sheet until you are ready to air fry.

Pre-heat the air fryer to 350 degrees F.

Place panko-coated eggplant rounds in an even layer in the fryer basket, making sure they are not overlapping. It is best to do this in two batches so that they are perfectly crispy with a crunchy exterior.

Air fry for 14 minutes, making sure to flip each slice halfway through the baking process. It should be done when they turn lightly golden brown.

Carefully remove the air fryer basket and place two tablespoons of tomato sauce and a tablespoon of mozzarella cheese on top of each slice.

Air fry* until the cheese melts for about a minute or two. Repeat the same process with the second batch of eggplant slices.

Serve while they are still hot.