01 -
Set the oven to 400°F and move the rack second from the top. Coat a baking sheet with 2 tablespoons of olive oil and keep nearby.
02 -
Slice the eggplants lengthwise into planks about 1 inch thick. Sprinkle a good amount of salt on both sides, then rest them for 30 minutes. Pat dry with paper towels and season with black pepper and more salt, if needed.
03 -
Stir together panko, parmesan, dried oregano, garlic powder, kosher salt, and black pepper in one shallow dish. Pour the whisked eggs into another shallow plate or bowl.
04 -
Take an eggplant slice and dip it in eggs. Let any extra egg drip off, then fully coat the slice in the breadcrumb mixture, pressing it gently so the crumbs stick well. Lay it on the oiled baking sheet. Repeat for all slices.
05 -
Put the baking tray on the rack you adjusted earlier. Bake the slices for 20 minutes, then flip them over and cook another 20 minutes until the eggplant softens and the coating turns golden.
06 -
Drizzle about 1/4 cup of marinara over each baked eggplant. Sprinkle mozzarella on top. Toss the baking sheet back in the oven and let it bake another 10 minutes or until the mozzarella melts nicely.
07 -
Switch on your broiler. Broil the eggplant for 2-4 minutes, just long enough for the cheese to turn bubbly and golden brown. Add a sprinkle of minced parsley on top before serving if you want to make it pretty.