Prepare the eggplant: Slice the eggplants into 1/4-inch thick rounds. Lay them in a single layer on paper towels and sprinkle generously with 1 teaspoon of salt. Let them sit for 30 minutes to draw out excess moisture. Gently blot the eggplant slices dry with paper towels. This crucial step prevents soggy eggplant and ensures the breading sticks beautifully.

Set up breading station: In a shallow dish, combine flour. In a second shallow dish, beat the eggs. In a third shallow dish, mix the breadcrumbs, 1/4 cup grated Parmesan cheese, garlic powder, and dried oregano.

Bake the eggplant: Preheat your oven to 400°F. Line two large baking sheets with parchment paper. Take each eggplant slice and dredge it first in flour, shaking off any excess. Then dip it in the beaten egg, allowing excess to drip off. Finally, coat it completely in the breadcrumb mixture, pressing gently to adhere.

Place the breaded eggplant slices in a single layer on the prepared baking sheets. Drizzle or lightly brush each slice with olive oil. This minimal oil, combined with baking, is our secret to u0022Never Greasy!u0022 baking. Bake for 15-20 minutes, flipping halfway through, until golden brown and slightly tender.

Assemble the casserole: Reduce oven temperature to 375°F. Spread about 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of baked eggplant slices over the sauce. Top with half of the shredded mozzarella and 1/4 cup of grated Parmesan. Spoon another 1 1/2 cups of marinara sauce over the cheese.

Repeat the layers with the remaining eggplant, mozzarella, and 1/4 cup of grated Parmesan. Pour the remaining 1 1/2 cups of marinara sauce over the top layer.

Bake until bubbly: Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through. For a golden-brown top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

Rest and serve: Let the casserole rest for 10-15 minutes before serving to allow the layers to set. Garnish with fresh chopped parsley or basil. Enjoy your perfectly light and flavorful Eggplant Parmesan!