Creating Crispy Baked Italian Eggplant is an enjoyable cooking experience. Follow these straightforward steps to achieve delicious results:

1. Prepare the Eggplant: Preheat your oven to 400°F (200°C). Slice the eggplants into ½-inch thick rounds and place them in a colander. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out excess moisture.

2. Rinse and Dry: After 30 minutes, rinse the eggplant slices under cold water to remove the salt. Pat them dry thoroughly with paper towels.

3. Set Up Breading Station: In three separate bowls, arrange the flour, beaten eggs, and a mixture of breadcrumbs, grated Parmesan cheese, garlic powder, oregano, salt, and black pepper.

4. Coat the Eggplant: Dip each eggplant slice first into the flour, then the beaten eggs, and finally coat it evenly with the breadcrumb mixture. Place the coated slices on a baking sheet lined with parchment paper.

5. Drizzle with Olive Oil: Lightly drizzle olive oil over the coated eggplant slices for added flavor and crispness.

6. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, flipping the slices halfway through until they are golden brown and crispy.

7. Assemble the Dish: Remove the baked eggplant from the oven. In a large baking dish, spread a layer of marinara sauce on the bottom. Arrange half of the crispy eggplant slices over the sauce. Top with half of the remaining marinara and half of the shredded mozzarella. Repeat the layers, finishing with mozzarella on top.

8. Final Bake: Return the assembled dish to the oven for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.

9. Cool: Allow the dish to cool for 5-10 minutes before serving. This will make it easier to slice and enhance the flavors.