Cut the stem off of the eggplant. Continue to make cuts approximately ¼ - ½ inch thick, keeping the cuts parallel to the first cut you started with when you removed the stem. You will need 9-10 pieces to yield two servings.
In one medium shallow bowl, whisk the eggs. In a separate shallow bowl, combine the almond flour, Italian seasoning, nutritional yeast, and sea salt.
Preheat the air fryer to 400° F.
While the air fryer preheats, dredge each eggplant piece in egg. Shake off the excess and then dredge in the almond flour mixture. Place on the air fryer basket. Repeat until your air fryer basket is filled up with the eggplant pieces in a single layer. Spray the tops of each eggplant piece with avocado oil spray.
Air fry in the preheated fryer for 5 minutes. Remove the tray from the fryer and carefully flip each eggplant piece over. Spray the tops with avocado oil spray and air fry for 6-7 minutes more, until browned all over and fork tender. Remove from air fryer.
On each plate, place one of the largest eggplant slices. Spread ~2 tablespoons of pasta sauce over the eggplant piece. Repeat with slightly smaller eggplant pieces and sauce, until each stack has 4-5 eggplant pieces in it. Top with pasta sauce. Serve with zucchini noodles or your favorite pasta sauce and fresh basil for a garnish. Serve hot and enjoy!
