Eggplant Caprese stacks!

I sliced eggplant and salted and let sit for 15 minutes to let off juice. I then patted drY and dipped in a combo of egg, water and flour and then into panko and bread crumbs. I then air fried for 8 minutes at 360 turning over halfway. The thicker ones took a bit longer. Cook until golden. I then stacked.... fresh basil on bottom, eggplant, fresh mozz, tomato, basil and balsamic glaze and then repeat (or however you want it to look at the top)