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

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

3. Breadcrumbs: toast slices of bread. Then chop in a food processor until the consistency is crumbs. Mix breadcrumbs in a bowl with garlic powder, salt & pepper, Italian herbs, and shredded Parmesan cheese. Tip: If you are not making your own breadcrumbs, use 1 1/2 cups of store-bought breadcrumbs instead.

4. Bread eggplant: arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. First, coat the eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs - pack onto the eggplant and then gently shake off excess crumbs. Wipe hands with a paper towel, then repeat.

5. Baking method: preheat the oven to 375°F (190°C). Arrange the breaded eggplant on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown.

6. Assemble: in a large casserole dish, spread a generous layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded Parmesan. Repeat an additional layer (breaded eggplant, mozzarella, marinara, and shredded Parmesan).

7. Serve: top with chopped fresh basil & oregano, and serve!