• Arrange the eggplant slices on a large baking sheet and sprinkle both sides evenly with kosher salt. Let sit for 10 minutes to draw out excess moisture. After 10 minutes, pat each slice thoroughly with paper towels to dry and wipe off any excess salt.
• While the eggplant sits, preheat the oven to 350°F (175°C). Line one or two large sheet pans with parchment paper, then brush with olive oil. Set aside.
• On a large, shallow plate, add the all-purpose flour.
• On a second shallow plate, add the whisked eggs and beat lightly to combine.
• On a third shallow plate, combine the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, kosher salt, and black pepper. Mix until evenly combined.
• Working one slice at a time, coat the eggplant in flour, dip it into the egg, then press it into the breadcrumb mixture, making sure both sides are coated. Shake off any excess crumbs and place on the prepared sheet pan.
• Bake for 25 minutes, flipping each slice carefully halfway through, until golden and crisp on both sides.
• Increase the oven temperature to 400°F (200°C).

Assembly

• In a 9×13-inch baking dish, spread about 1 ½ cups of marinara sauce evenly over the bottom.
• Add a single layer of baked eggplant slices. Top with slices of mozzarella, about ½ cup marinara, and a sprinkle of parmesan. Repeat the layers with the remaining eggplant, mozzarella, marinara, and parmesan.
• Bake the assembled dish uncovered for 30 minutes, or until the cheese is melted, bubbling, and golden brown on top.
• Remove from the oven. Top with chopped fresh basil and oregano before serving.