Slice eggplant to ¼-inch rounds. Lay out in one-layer on a paper-towel lined baking-sheet and sprinkle with salt. Let sit to release moisture about 1-hour.
Preheat oven to 400°F. Lightly grease 1-2 large baking-sheets.
Set 3 shallow dishes. In a first dish, stir together flour, pepper and salt. From the next dish, whisk eggs. From the next dish, stir together Italian bread crumbs, panko bread crumbs and garlic powder.
Working one at a time, dredge eggplant pieces in flour mixture, dip in egg mixture, then coat in bread-crumb mix. Put onto the prepared baking sheet at an even coating. Sprinkle onto a light coating of parmesan cheese.
Roast in the preheated oven for 20minutes, then flipping eggplant pieces halfway through.
Spread 2 tbsp of marinara to the base of a lightly greased 9x13" dish. Layer half the eggplant pieces on the bottom. Top with half the remaining marinara, then coating on each one the mozzarella slices. Sprinkle on half the parmesan cheese and half the basil.
Put remaining eggplant slices on the top and cover with remaining marinara, parmesan cheese and basil.
Then bake, uncovered, at the 400°F oven for 20-25minutes till cheese is melted and the top is bubbling and lightly browned.