Slice the eggplant into thin rounds, about ¼” thick and lay them on a paper towel lined tray.

Sprinkle the slices with salt, and turn them over and repeat with sprinkling more salt. This will draw out a lot of moisture to avoid a soggy dish.

Let the slices sit for about 20 minutes before rinsing them with water and using a clean towel to dry them.

Preheat the oven to 375 degrees. Set up your dipping stations with 3 bowls. One with flour, one with the 3 whisked eggs, and in the third bowl, combine the bread crumbs, oregano, thyme, garlic powder and about ½ c of the grated parmesan cheese.

Start by dipping the eggplant slice in the flour and thoroughly coat it.

Dip it in the egg and then into the bread crumb mixture and press gently to create an even coating on each slice.

Place the coated slice onto a parchment paper lined baking tray and repeat until all the slices have been coated.

Place in the oven and bake for about 25 minutes, flipping them over at the halfway point.

Spray a 9 x 13 baking pan with cooking spray. Spread about ½ - ¾ c of marinara sauce on the bottom.

Make a layer of eggplant on top of the sauce.

Cover with marinara sauce, then a layer of mozzarella cheese.

Repeat with the remaining eggplant, sauce and mozzarella and then top with the remaining parmesan cheese.

Return the pan to the oven and bake for 25-30 minutes, or until the top is golden brown.

Remove and serve warm!