Easy Cheesecake Factory Eggplant Parmesan Recipe

Line a large baking sheet with parchment paper.
Slice 1 large eggplant into ½ inch slices. Sprinkle salt on both sides of the eggplant slices and put them on a wire rack. Leave for 10 minutes to draw out excess moisture. Dry the eggplant slices.
Combine the b1/2 cup panko breadcrumbs, 1/2 cup freshly grated parmesan, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a medium shallow bowl.
Place 1/4 cup all-purpose flour and beaten 2 large eggs each in separate shallow bowls
Dip each eggplant slice first in flour to completely coat, then shake off the excess flour.
Next, dip the coated eggplant slice in beaten eggs, and shake off the excess egg.
Finally, completely coat the eggplant slice in the breadcrumb mix. Set onto the prepared baking sheet.
Repeat the process for all remaining eggplant slices.
Preheat the air fryer to 375°F, air fryer setting, and spray the air fryer basket with cooking spray.
Spray eggplant slices on both sides with cooking spray and transfer them into the Air Fryer basket in a single layer. Cook in the Air Fryer for 8-10 mins, until pale golden brown and crispy.
Top the cooked eggplant slices with 1 cup marinara sauce and a slice of 8 ounces mozzarella cheese.
Cook for a further 1-2 mins until the cheese melts.
Serve immediately as a snack or with some pasta or salad as part of a full meal.
Garnish with chopped fresh basil/parsley (optional)
Plate, serve, and enjoy!