Start by slicing the eggplant into ½-inch thick medallions. Sprinkle generously with kosher salt and let sit for 30 minutes to draw out moisture.
Set up your breading station with flour in one bowl, beaten eggs in the second, and breadcrumbs mixed with ¾ cup Parmesan and Italian seasoning in the third.
Dredge each eggplant slice in flour, dip in eggs, then coat in breadcrumbs. Repeat until all slices are coated.
Preheat the air fryer to 375°F (190°C). Spray the basket with cooking spray and place eggplant slices in a single layer. Spray tops with cooking spray and air fry for 10-12 minutes, flipping halfway through.
In an oven-safe dish, layer a thin layer of marinara sauce, half of the eggplant slices, half of the marinara, half of the mozzarella, and half of the Parmesan. Repeat layers.
Preheat the oven to 400°F (200°C) and bake the assembled dish for 15-20 minutes until the cheese is bubbly and golden brown. Let cool before serving.
