Step 1

using a sharp knife, about 1/4 inch from the stem.  Then slice the eggplant into 1/2 -inch thick rounds and place the eggplant onto a small baking sheet or plate. Pro tip: you can also place the sliced eggplant onto a paper towel to let it dry a bit after slicing it if it looks wet.

Step 2

– Combine the breadcrumbs + parmesan cheese + garlic powder + Italian seasoning + salt & pepper into a medium-sized shallow bowl and mix to combine into a breadcrumb mixture.

Step 3

crack the eggs into another medium size shallow bowl, season with salt & pepper and whisk well to combine. Then set up the breadcrumb mixture + the egg mixture+the sliced eggplant next to each other and dredge each piece of eggplant in the egg, then the breadcrumb mixture, pressing the breadcrumbs into the eggplant as you dredge them.  Then place the breaded eggplant slices back onto the baking sheet.  Continue until you have breaded all of the eggplants.

Step 4

(this usually takes 5 minutes).  Once the air-fryer is preheated, spray the basket with olive oil cooking spray and place the eggplant pieces into the air-fryer, spraying each with olive oil cooking spray.  Close the basket and cook for 8 minutes, flipping each piece over and spraying the other side with cooking spray halfway through the cooking time.

Step 5

Once they are done and super crispy, top each with some tomato sauce, then some shredded mozzarella cheese.  Close the air-fryer and cook for 2-3 more minutes to melt the cheese.

Step 6

Remove, top with freshly chopped basil, and enjoy.