Arrange the eggplant slices in a single layer on your work surface.
Take 1 ½ teaspoons of salt and sprinkle it on the eggplant slices. Use your fingers to rub it into each slice.
Let the eggplant sit for 10-15 minutes. This allows the water in the eggplant to be released.
Use a paper towel to blot off any excess water that has come to the surface.
Mix together the egg, milk, flour and water in a bowl.
Combine the breadcrumbs, parmesan cheese, salt and Italian seasoning in another bowl.
Lightly spray the inside of the air fryer basket with oil.
Dip the eggplant slices in the egg mixture to coat both sides.
Dip each slice in the breadcrumb mixture to coat both sides.
Place in a single layer in the air fryer. You should be able to fit 3-4 slices in the basket depending on the size of your air fryer.
Spray the eggplant slices with oil.
Cook at 360F degrees for 8-10 minutes, until the outsides are crisp and golden brown. Shake halfway through and flip if they're not browning evenly.
Carefully remove the slices from the air fryer and place 1-2 tablespoons of marinara on each slice and top with the shredded mozzarella.
Place back in the air fryer at 360F degrees for 2 minutes. Serve on top of extra marinara sauce (if desired) and top with fresh basil.
Repeat with remaining slices until all of the eggplant is air fried