Sprinkle the eggplant slices with salt and let them sit in a colander for 30 minutes. This draws out excess moisture and helps prevent sogginess. Afterward, rinse and pat them dry with a paper towel.

In one shallow bowl, whisk together the eggs and milk. In another, mix the breadcrumbs, Parmesan cheese, oregano, garlic powder, and black pepper.

Dip each eggplant slice into the egg mixture, then coat it evenly in the breadcrumb mixture. Press lightly to ensure the coating sticks well.

Preheat the oven to 400°F (200°C). Lightly grease a baking sheet with olive oil or line it with parchment paper. Arrange the breaded eggplant slices in a single layer. Bake for 20 minutes, flipping halfway through, until golden and crispy.

Spread a thin layer of marinara sauce in a baking dish. Add a layer of crispy eggplant, then sprinkle with mozzarella cheese. Repeat until all eggplant is used, finishing with a layer of cheese. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Let the Eggplant Parmesan rest for a few minutes before serving. Garnish with fresh basil and serve warm. Enjoy it as a main course or alongside other veggie dishes.