Peel your eggplant. Slice lengthways into 1/2" slices; I usually get 5-6 per eggplant. Place on baking sheet lined with paper towels or draining rack. Literally salt both sides of the eggplant and let sit for 30 minutes.
Preheat oven or airfryer to 375 degrees. In three dishes, combine:flour/garlic powder/onion powder/1 teaspoon of salt/black peppereggs (beaten)/milkPanko/Parmesan
Rinse eggplant slices under water and dry with a clean towel. Bread into flour, then eggs, then panko.
Cook eggplant for ~8 minutes in the air fryer or 14 in the oven or until golden.
Once eggplant is crispy, remove from oven. Spray or drizzle some olive oil on top, followed by sauce, then cheese. Cook for another 3-4 minutes until cheese is melted. Serve. Enjoy!