Pick out a beautiful eggplant, and wash it and peel it.
place the sliced eggplant oon a cookie cookie cooling rack and salt the top and bottom of eggplant and let it sweat for about an hour. Then using a paper towel pat the eggplant to get the sweated moisture and salt off of it.
In two bowls have a mixture of bread crumbs and panko mixed together. I used Italian bread crumbs about a ratio of a ⅔ to ⅓ Panko being the lesser. You can also season your bread crumb mixture. I used Italian bread crumbs, so they were already seasoned perfectly.
I dipped each slice in egg, then bread crumbs, making sure to really pat the crumbs on it. Not squish the eggplant put make sure the bread crumbs coated the egg plant nicely and fully.
I then placed them in the airfryer at 390' for 8 minutes, flipping them over half way with tongs
After they were all cooked, I put a dollop of marinara sauce on them with a sprinkle of mozzarella cheese, and popped them in the oven for about 4 minutes at 400' on a sheet pan until the cheese was melted.
viola....they are done, easy peasy and ohhhhh, so yummy!!!
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