1 medium size eggplant
1 tsp salt
1/2 cup all-purpose flour
2 eggs
1 cup Italian breadcrumbs
1/4 cup olive oil
1 lb. fresh mozzarella cheese, sliced into rounds
1 jar spaghetti sauce
Slice eggplant into disks and lay out each disk onto a paper towel. Sprinkle salt on both sides of the disks and let sit for 20 minutes.
Take out 3 bowls and in the first bowl, add flour. In the second bowl, mix together the breadcrumbs and olive oil. In the third bowl, beat 2 eggs together. Coat each disk in flour, eggs, and breadcrumbs.
Place in air fryer and air fry at 390°F for 8-11 minutes. Coat with spaghetti sauce and mozzarella cheese and air fry at 350°F for an additional 3-5 minutes.