Sprinkle eggplant slices with salt and let sit for one hour to sweat

Rinse and pat dry

Dip eggplant slices in egg and then panko breadcrumbs seasoned with italian seasoning, garlic powder, salt & pepper

Spray or drizzle with olive oil and bake for 25-30 minutes until crispy

Add marinara to the bottom of the pan and top with half of the baked eggplant slices

Top with half of the remaining marinara and half of the mozzarella and parmesan cheeses. Repeat with the rest of the eggplant, marinara and cheese

Bake for 20-30 minutes until cheese is melted and bubbly