Preparation Steps

• Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment and lightly oil them.
• Set up dredging station: place flour in one shallow dish. In a second dish whisk eggs with 1 tablespoon water. In a third dish combine panko, 0.5 cup Parmesan, Italian seasoning, garlic powder, 1 teaspoon salt, and black pepper.
• Pat eggplant slices dry. Dredge each slice in flour, shake off excess, dip in egg, then press into panko mixture to coat both sides.
• Arrange coated slices on prepared sheets. Drizzle or mist with olive oil. Bake for 20 minutes, flipping halfway, until golden and tender.
• Reduce oven to 375°F. Spread 1 cup marinara in a 9x13 inch baking dish. Layer half the baked eggplant, 1 cup sauce, half the mozzarella, and 0.25 cup Parmesan. Repeat with remaining eggplant, sauce, mozzarella, and remaining Parmesan. Sprinkle 0.25 teaspoon salt over the top.
• Bake uncovered for 15 minutes until bubbly and cheese is melted. Broil 1 to 2 minutes for extra browning if desired.
• Rest 10 minutes, then scatter basil and serve.