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In a medium bowl, toss bread, garlic, and 2 tsp. oil; season with salt. In an air-fryer basket, arrange bread in a single layer. Cook at 370°, tossing a few times, until golden and crisp, about 3 minutes. Transfer to a plate. Wipe basket clean.
Season eggplant with ½ teaspoon salt and a few grinds of pepper. Brush cut sides with remaining 1 tbsp. oil.
Working in batches, in air-fryer basket, arrange eggplant in a single layer, spacing about ¼" apart. Cook at 400°, flipping halfway through, until very tender and golden, about 12 minutes. Spoon some marinara on top of slices; top with some mozzarella. Return to air fryer and continue to cook until cheese is melted and bubbly, 1 to 2 minutes more.
Divide eggplant among plates. Top with basil and bread crumbs.