Preheat the oven to 375 F.

Place the eggplant slices in a large colander or on a rack. Sprinkle the eggplant slices kosher salt and let them drain for 20 to 30 minutes. Rinse well and pat dry.

Grease a 2 1/2 to 3-quart baking dish or spray it with cooking oil spray.

Whisk the eggs in a bowl.

Combine the panko breadcrumbs in another bowl with 1/4 cup of Parmesan cheese, half of the Italian seasoning, and half of the garlic powder.

Dip an eggplant slice in the egg to coat and then coat it with the panko mixture. Place it on a plate or tray and repeat with the remaining eggplant slices.

Heat about 3 tablespoons of the olive oil in a heavy skillet over medium heat until it is hot and shimmering. Arrange several eggplant slices in the skillet and fry them for about 1 to 2 minutes on each side or until browned. Remove to paper towels and fry another batch, adding more oil as needed. Repeat until all of the eggplant slices are browned.

Arrange the eggplant slices in the bottom of the prepared baking dish. Top with about one-third of the tomato sauce and sprinkle with a pinch of Italian seasoning and garlic powder. Add about one-third of the remaining Parmesan cheese and about 1 cup of the mozzarella cheese. Repeat the layers two more times or until all of the ingredients are used.

Bake the eggplant Parmesan for 30 to 35 minutes, until the cheese is melted and golden brown and the eggplant is tender.

Garnish with basil or parsley if desired.