Step 1

Prep: In a shallow bowl, combine flour, ¼ teaspoon of the salt, and pepper. In a second shallow bowl, mix eggs and water thoroughly. Then, in a third shallow bowl, combine panko, Parmesan, Italian seasoning, garlic powder, and the remaining ¼ teaspoon salt.

Step 2

Coat eggplant: Dip one piece of eggplant into the flour mixture to coat both sides. Then, dip it into the egg mixture to wet both sides. Transfer to the panko mixture and coat both sides. Arrange the coated eggplant into a single layer in an air fryer basket, repeating as needed (see note 3).

Step 3

Air fry (see note 4 for oven method): Spray the eggplant with oil. Bake in an air fryer (no need to preheat) at 375°F (190°C) until golden brown, about 10 minutes (time varies by air fryer). Top each piece of eggplant with a slice of mozzarella. Bake again at 375°F (190°C) until cheese is melted and golden brown, about 3 minutes.

Step 4

Serve: Divide the warmed marinara sauce into shallow serving bowls or plates. Top with the crispy eggplant. Garnish with extra Parmesan and fresh basil, if using.