Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper or grease lightly with olive oil.

Slice the eggplant into ½-inch thick rounds, sprinkle with salt, and let sit for 20 minutes to sweat.

Whisk eggs together in a bowl. In another bowl, mix breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and black pepper.

Dip each eggplant slice into the egg mixture and then coat in the breadcrumb mixture.

Place coated eggplant slices in a single layer on prepared baking sheets and lightly spray with olive oil. Bake for 20-25 minutes, flipping halfway.

In a medium saucepan, heat olive oil and sauté minced garlic if using. Add marinara sauce and simmer for 10 minutes.

Spread a layer of marinara sauce in a large baking dish, layer half of the eggplant, add a sprinkle of mozzarella, then repeat with remaining sauce, eggplant, and cheese.

Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.

Let rest for a few minutes, garnish with fresh basil if desired, and serve hot.