Wash the eggplant, dry it and cut it in half lengthwise
Score the flesh of each half in a shallow crosshatch pattern without cutting through the skin
Sprinkle the cut sides with salt and dried oregano and drizzle with olive oil, rubbing with the cut garlic clove if desired
Place the eggplant halves in the air fryer basket, flesh side up, and cook at 356°F (about 180°C) for 25 minutes until the flesh is soft
Meanwhile, mix the tomato pulp or purée with minced garlic, salt, dried oregano, torn basil leaves and a drizzle of olive oil
Dice or slice the mozzarella and pat it dry if very moist
Remove the eggplant from the air fryer and gently press down the soft flesh with a spoon to create space for the toppings
Spoon the tomato sauce over the eggplant halves, then add the mozzarella and Taggiasca olives on top
Return the eggplant to the air fryer and cook at 356°F for about 7 minutes until the mozzarella is melted and lightly golden
Transfer to plates, top with fresh basil leaves and a small drizzle of olive oil and serve hot