Slice eggplants into ½-inch rounds, sprinkle generously with salt, and let sit 15 minutes to draw out moisture. Rinse and pat dry completely.

Warm your oven to 400°F (200°C). Line two baking sheets with parchment or lightly brush with olive oil.

In a shallow bowl, combine freshly grated Parmesan, panko breadcrumbs, garlic powder, and a pinch of salt for a flavorful coating.

Dredge each eggplant slice in the breadcrumb mix, pressing gently so crumbs adhere well.

Spread a thin layer of marinara sauce in your baking dish, add half the eggplant, and sprinkle half the mozzarella evenly.

Repeat layers with remaining eggplant, sauce, and mozzarella; drizzle with a little olive oil.

Bake at 400°F for 15–20 minutes until cheese bubbles and edges turn golden brown. Let rest at least 5 minutes before slicing and serving.