Instructions

1. Start by placing sliced eggplant rounds in a single later onto a paper towel lined plate.  Generously season both sides with salt and let it sit for 30 -40 minutes.  This causes the eggplant to sweat and will pull out excess moisture and bitterness. 
2. Preheat oven to 425 degrees and line baking sheet with foil. Spray with cooking spray or brush with olive oil. 
3. After 30 minutes or so, take a paper towel and dab each piece of eggplant until dry.  
4. Get out three shallow bowls, and put your flour in one, eggs in the second, and panko, 1/3 c parmesan, salt, pepper, italian seasoning, and garlic powder in the third. 
5. Take each piece of eggplant and lightly dredge in the flour, dip in the egg, followed by panko mixture.  Place onto greased baking sheet.  Repeat with remaining eggplant. Spray the tops of the eggplant with a little olive oil. 
6. Bake for 12-15 minutes, or until golden brown, flip them over, and bake another 12-15 minutes.  
7. Remove from oven and place 1-2 spoonfuls of marinara on each piece, followed by a tsp of grated parmesan and a few T of shredded mozzarella.
8. Return sheet pan to the oven for another 12-15 minutes, until cheese is golden brown and bubbling.  
9. garnish with torn basil and dig in.