Place eggplant slices on a baking sheet and sprinkle lightly with salt on both sides. Set aside for 30 minutes, then pat it dry with a paper towel.

In a large soup plate or bowl stir together panko, parmesan cheese, salt, garlic powder and Italian seasoning.

Drench the eggplant slices in lightly beaten eggs and place in the panko parmesan mixture to coat on both sides. Work with all 8 slices until they are well coated.

Preheat the air fryer to 380 degrees Fahrenheit for a couple minutes. Spray with oil or non-stick spray and place 4 eggplant slices in one layer.

Air fry for 8 minutes. Next, top with a little marinara sauce and sprinkle with mozzarella cheese. Air fry for 1-2 more minutes or until the cheese is melted and bubbly.

Repeat with the remaining 4 eggplant slices.

Serve immediately on its own or with more Marinara sauce.

Preheat the oven to 425 degrees Fahrenheit.

Place the eggplant slices coated with the panko parmesan mixture on a baking tray sprayed with oil or lined with parchment paper and bake for 15 minutes.

Flip eggplant to the other side and bake 12-14 minutes more, until golden brown.

Take out of the oven, top with Marinara sauce, sprinkle with mozzarella cheese and bake 3-4 minutes more or until the cheese is melted and bubbly. You can turn the broiler on for that step, just watch the eggplant so you don't burn the cheese.