Prep the eggplant. Slice the eggplant into 1/2-inch rounds. Sprinkle both sides with kosher salt and lay the slices on a paper towel–lined sheet. Let them sit for 20–30 minutes to draw out excess moisture and any bitterness.

Pat dry. Wipe the eggplant slices with paper towels to remove moisture and excess salt. This helps them crisp up and prevents soggy centers.

Set up your dredging station. In one shallow bowl, beat the eggs. In another, mix breadcrumbs, Parmesan, garlic powder, oregano, red pepper flakes, and a few grinds of black pepper. Stir to combine.

Bread the slices. Dip each eggplant round into the egg, letting excess drip off. Press into the breadcrumb mixture, coating both sides. Set on a wire rack as you work for better airflow and even cooking.

Choose your cooking method. Oven: Heat to 425°F (220°C). Line a baking sheet with parchment and coat lightly with oil or spray. Arrange rounds in a single layer and mist the tops with oil. Bake 14–18 minutes, flipping halfway, until golden and crisp.

Air fryer: Heat to 390°F (200°C). Lightly oil the basket. Air-fry in batches 8–10 minutes total, flipping once, until crisp and browned.

Skillet: Heat a thin layer of olive oil over medium. Pan-fry 2–3 minutes per side until golden. Drain on a rack or paper towels.

Add sauce and cheese. Spoon a teaspoon of marinara onto each crisp round. Top with a pinch of mozzarella. Return to the oven, air fryer, or skillet (covered) for 2–4 minutes, just until the cheese melts and bubbles.

Finish and serve. Sprinkle with chopped basil and a tiny pinch of flaky salt. Serve warm with extra marinara for dipping.