Preheat the Air Fryer: Preheat to 365°F (185°C) for 5 minutes. If serving with pasta, start boiling it now.

Prepare the Eggplant: Wash and pat dry the eggplant. Cut into ½-inch thick round slices. Rub with salt and let sit for 15 minutes (optional, for tenderness).

Prepare the Breading Mix: In a mixing bowl, combine breadcrumbs, Parmesan cheese, salt, black pepper, and garlic powder. Set aside.

Prepare the Egg Bath: In another bowl, whisk the egg with water. Set aside. (For a vegan version, see notes.)

Bread the Eggplant: Dip each eggplant slice in the egg bath, then coat in the breadcrumb mixture. Place on a parchment-lined plate.

Air Fry the Eggplant: Place parchment paper in the air fryer basket. Arrange 4-5 slices (do not overcrowd) and spray lightly with oil. Air fry for 10 minutes, flipping halfway through.

Make Eggplant Parmesan: Once crispy, remove the basket. Spread 2 tbsp pasta sauce on each slice, then top with mozzarella. Air fry for an additional 2-3 minutes until cheese melts.

Serving Suggestions
Serve as a snack or over spaghetti/pasta. You can also pair it with a salad.

Baked Version
Preheat oven to 400°F (200°C) and prepare as above. Bake for 20-25 minutes, flipping midway. Top with sauce and cheese, then broil for 2-3 minutes until cheese melts.

Enjoy your delicious eggplant parmesan! Let me know if you need anything else!