Line a sheet tray with paper towels. Place the eggplant rounds on the sheet tray and lightly sprinkle with salt. Flip them over and repeat. Let the eggplant sit for a minimum of 30 minutes, or up to two hours to release moisture. Remove any moisture from the eggplant at the end with a paper towel.

In a shallow container whisk together the eggs and water with a big pinch of salt and pepper 

In a separate shallow container, whisk together almond flour, parmesan cheese (optional), Italian seasoning, garlic powder, salt and red pepper flakes.

Dip sliced eggplant into the egg, then dredge in almond flour mixture, being sure to coat it evenly. Repeat until all the eggplants are coated. Make sure to handle them delicately to not disturb the coating.

Preheat air-fryer to 400ºF (if necessary, not all air-fryers need to pre-heat).

Lightly spray the air fryer basket with avocado spray (or similar spray without additives) and place the prepared eggplant in one layer, with spacing in between each piece. You may need to do it in multiple batches if your air-fryer is small. Lightly spray the breaded eggplant with additional avocado spray.

Air fry for 15 minutes, turning the eggplant halfway through, or until the eggplant is lightly browned and tender.

Top each eggplant with about 2 tablespoons marinara sauce, and a slice of fresh mozzarella cheese.

Return to the air fryer and cook for 3-5 minutes, or until the cheese is melty.

Serve the eggplant parmesan with additional marinara sauce, fresh basil and fresh parmesan cheese.