Begin by washing the eggplant and slicing it into about ½-inch thick rounds. If desired, sprinkle salt over the slices and leave them for 30 minutes to draw out moisture and bitterness. Pat them dry with paper towels afterward.

In a shallow bowl, combine the breadcrumbs, parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper. Mix well to combine.

Preheat your air fryer to 375°F (190°C).

Lightly spray each slice of eggplant with olive oil to help the coating stick. Dip each eggplant slice into the breadcrumb mixture until fully coated.

Arrange the coated eggplant slices in the air fryer basket in a single layer, ensuring they do not overlap. Depending on the size of your air fryer, you might need to do this in batches.

Cook the eggplant for about 12 minutes or until golden brown and crispy, flipping halfway through for even cooking.

Once cooked, layer a few spoonfuls of marinara sauce in a baking dish and place half of the eggplant slices on top. Sprinkle with mozzarella cheese.

Add a layer of marinara sauce over the eggplant and cheese, followed by the remaining eggplant slices. Top with more marinara sauce and the rest of the mozzarella cheese.

If your air fryer has a bake function, use it at 350°F (175°C) to melt the cheese, for about 5-7 minutes. If not, simply place the baking dish in a preheated oven until the cheese is bubbling and golden.

Remove from the oven and let it sit for a few minutes before serving.