Preheat oven to 400' Use a cooling rack on top of baking sheet.
Slice eggplant into 1/2" planks. Set on a towel or paper towel and sprinkle with salt on both side of the eggplant. Let sit for 30 minutes and blot dry with paper towels.
Set up a breading station. In a shallow dish mix together the bread crumbs, Parmesan cheese, salt, pepper, and garlic powder. In a second shallow dish whisk the eggs with salt and pepper.
Using the dry hand wet hand method dip the eggplant in the egg mixture. Let the excess drip off. Then dip the eggplant into the breadcrumb mixture, pressing to make sure the crumbs stick to both sides.
Place the eggplant on a cooling rack on top of a baking sheet.
Bake for 20 minutes, flip and bake for 20 more minutes until golden brown.
Spoon marinara sauce over each eggplant slices. Top with cheese. Bake for another 10 minutes. If eggplant isn't browned turn on the broiler and watch closely so it doesn't burn.
Garnish with parsley. Serve with extra marinara and pasta.
