Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.

Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another, and mix the breadcrumbs, garlic powder, oregano, basil, and black pepper in a third dish.

Dip each eggplant slice first in the flour, then in the beaten eggs, and finally in the breadcrumb mixture, pressing gently to adhere.

Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce, followed by half of the remaining marinara, half of the mozzarella, and half of the Parmesan. Repeat the layers with the remaining ingredients.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Let the dish cool for about 10 minutes before serving. Garnish with fresh basil leaves if desired.