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

Sprinkle the sliced eggplant with salt and let it 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, beat the eggs in a second dish, and combine the breadcrumbs, Italian seasoning, garlic powder, and black pepper in a third dish.

Dredge each eggplant slice in flour, then dip it in the beaten eggs, and finally coat it with the breadcrumb mixture. Place the breaded slices on the prepared baking sheets.

Bake the eggplant slices for 25-30 minutes, flipping halfway through, until they are 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 sauce, half of the mozzarella, and half of the Parmesan cheese.

Repeat the layering process with the remaining eggplant, marinara sauce, mozzarella, and Parmesan.

Bake in the preheated oven for an additional 25-30 minutes, until the cheese is bubbly and golden.

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