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 (wipe off salt as well).

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.

Bread eggplant: arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. Coat eggplant in flour, dip into eggs, and then into breadcrumbs.

Pan frying method: add oil to a skillet and cook breaded eggplant for 2-3 minutes on each side until golden brown.

Baking method: preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with olive oil. Bake for 25 minutes.

Assemble: in a large casserole dish, layer marinara, eggplant slices, mozzarella, and parmesan.

Bake: bake at 400F uncovered for 30 minutes until cheese is browned and melted. Top with fresh basil & oregano.