Slice your medium eggplant into ¼ inch pieces.
Place eggplant on top of paper towels in a lipped baking sheet.
Salt the eggplant and let it sit for 15 minutes. Flip the eggplant slices and salt again. Let sit again for 15 minutes.
In a small bowl beat eggs, set aside.
In a small bowl mix panko, Italian Seasoning and parmesan.
Dip each eggplant piece into the egg mixture, followed by the panko mixture to coat. Make sure you do both sides.
Cook the eggplant in the air fryer at 380 degrees F for 4 minutes. Then you are going to flip over each eggplant piece and cook for an additional 4 minutes.
Gently spoon sauce onto each individual piece of eggplant.
Place cheese on eggplant pieces. Cook in your air fryer at 380 degrees F for 2 minutes or until cheese is melted.
Prepare pasta per the directions on the box, set aside.
Toss pasta with remaining sauce. Divide pasta among 4 plates.
Place 2-3 eggplant pieces on each plate on top of pasta.
Garnish with basil and cilantro.