Wash the eggplant and slice into ½-inch thick rounds.
Place slices in a colander, sprinkle with salt, and toss to coat.
Let sit for 45 minutes to release excess moisture.
Shake the colander and press slices between paper towels to remove remaining liquid. Do not rinse.
Place eggplant slices in a zip-top bag with flour and toss to coat evenly.
Beat eggs in a bowl.
In another bowl, combine breadcrumbs, Parmesan, garlic powder, and parsley flakes.
Dip each floured slice into the egg, then coat thoroughly in breadcrumb mixture. Set aside.
Preheat oven to 425°F (220°C). Place two baking sheets in the oven while it preheats.
Remove hot baking sheets, line with parchment paper, and spray with non-stick spray.
Arrange eggplant slices in a single layer and lightly spray the tops.
Bake for 30 minutes, switching rack positions halfway through.
Reduce oven temperature to 350°F (175°C).
Spray a 9×13-inch casserole dish with non-stick spray.
Spread 1 cup marinara sauce on the bottom.
Add a layer of baked eggplant slices.
Top with 1 cup marinara and 1 cup mozzarella.
Add remaining eggplant, followed by remaining marinara and mozzarella.
Bake for 30 minutes until cheese is melted and bubbly.
Garnish with fresh parsley if desired and serve warm.
