Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.

Sweat eggplant: arrange slices on a pan and sprinkle with a pinch of coarse salt on both sides. Let sit and 'sweat' excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly.

Breadcrumbs: toast slices of bread. Then chop in food processor until consistency is crumbs. Mix breadcrumbs in a bowl with garlic powder, salt & pepper, Italian herbs, and shredded parmesan cheese.

Bread eggplant: coat each eggplant slice in flour, then dip into eggs, and finally into breadcrumbs.

Pan frying method: in a skillet, cook the breaded eggplant for 2-3 minutes on each side until golden brown. Alternatively, bake the eggplant at 350°F for 25 minutes on an oiled sheet pan.

Assemble: in a large casserole dish, layer marinara, eggplant, mozzarella, and parmesan. Repeat for additional layers.

Bake at 400°F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil & oregano, and serve!