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Peel and slice the eggplant into ½” slices. Place the eggplant rounds in a colander and toss them with 1 teaspoon of salt. Let them drain in the colander over a bowl in the sink for 45 minutes to remove excess moisture.
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Mix breadcrumbs and olive oil together.
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Bread the eggplant rounds in batches by coating them in the flour, then the eggs and then the breadcrumbs.
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Set your Airfryer to 390 F. Place 4-5 slices of breaded eggplant into the fryer and set the fryer to cook for 8 minutes. (11 minutes for the first batch so that the fryer can warm up.)
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While your eggplant is frying, boil spaghetti in a pot of water. When ready, drain and toss with spaghetti sauce.
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Transfer “fried” eggplant to a cookie sheet lined with parchment paper and top with one tablespoon of spaghetti sauce and one slice of mozzarella cheese.
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Turn your broiler to high and carefully slide the cookie sheet under the broiler just long enough until the cheese melts. Immediately serve with spaghetti.