Cut the eggplant into quarter inch slices, sprinkle with salt and place in a colander, topped with a paper towel and weighted with a heavy item. Allow the eggplant to drain for for 30 minutes.
Preheat the air fryer to 190C (370 F).
Put the flour, Italian seasoning, onion powder, and garlic powder in a shallow bowl. Put the panko breadcrumbs and vegan Parmesan cheese in a separate bowl.
Dredge the eggplant slices in the flour and set aside on a plate.
Put the panko breadcrumbs, vegan Parmesan cheese, Italian seasoning, onion powder and garlic power in th bowl of a food processor. Pulse until the mixture is a fine crumb. Transfer to a shallow bowl.
Add the plant based milk to the flour and stir until a batter forms. Dip the eggplant slices in this batter, and then in the panko breadcrumbs.
Spray with olive oil and cook in the air fryer for 8-10 minutes, flipping once half way through.
Cook the spaghetti according to the instructions on the package.
Add a tablespoon of the marinara to each piece of eggplant and top with vegan mozzarella.
Top the pasta with the remaining marinara sauce. Serve the eggplant on top of the pasta. Garnish with basil.