Slice the eggplants into 1 cm thick rounds, keeping the skin on for texture and nutrients.
Lay the eggplant slices on paper towels, sprinkle generously with salt, and let sit for 20 minutes to draw out excess moisture and bitterness.
Preheat your oven to 190°C (375°F). Prepare a breading mixture by beating eggs in a shallow bowl, and combining panko breadcrumbs with grated Parmesan, garlic powder, salt, and black pepper in another dish.
Rinse the salted eggplant slices and pat them dry with paper towels to remove excess moisture.
Dip each eggplant slice into the beaten eggs, ensuring it is fully coated, then dredge it in the breadcrumb mixture, pressing lightly to adhere.
Heat olive oil in a large skillet over medium heat until shimmering, about 160°C (320°F). Fry the breaded eggplant slices in batches for 3-4 minutes per side, until golden brown and crispy, filling your kitchen with a savory aroma.
Remove the fried eggplant slices and drain on paper towels to absorb excess oil. Repeat until all slices are cooked.
Spread a thin layer of marinara sauce at the bottom of a baking dish to prevent sticking.
Layer the fried eggplant slices in the dish, cover generously with marinara sauce, and sprinkle with shredded mozzarella cheese. Repeat these layers until all ingredients are used, ending with a layer of cheese on top.
Finish with a final layer of mozzarella and a sprinkle of Parmesan for a golden, bubbly top.
Bake uncovered in the preheated oven for 25-30 minutes until the cheese is bubbly and browned, filling your kitchen with a warm, cheesy aroma.
Let the dish rest for 5 minutes before serving to allow the layers to set. Slice and enjoy this comforting, crispy-topped eggplant parmesan with a side salad or crusty bread.
