Wash well the eggplant and slice it into similar-sized slices. (I use 1 slice of a large eggplant per serving. If you use smaller eggplants, consider serving two slices per person. Also, keep in mind that you will need more mozzarella slices).
After that, beat in a bowl 2 eggs, and in another bowl mix the parmesan, salt and breadcrumbs.
Toss each slice through the beaten eggs first, then through the breadcrumbs mix. Make sure to cover well the eggplant on all the sides.
Preheat the air fryer for 5 minutes. Arrange the slices in a single layer in the air fryer basket, and cook them for 12 minutes at 400°F (200°C)
Next, remove the air fryer basket and keep the eggplants in it. Pour the tomato sauce over the eggplant just to cover all the surfaces of the slices. Add over the mozzarella cheese and sprinkle over the slices the freshly grated parmesan cheese.
Put the air fryer basket back into the air fryer until the cheese will melt. This should take around 6 minutes.
Enjoy the meal! You can serve them as is, dipping with some marinara sauce or near a plate of spagetthi with tomato sauce.