Creating Crispy Baked Italian Eggplant is straightforward if you follow these steps carefully:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Slice the eggplants into ½-inch thick rounds. Lay them out on a paper towel and sprinkle salt over them. Let them sit for about 20 minutes to draw out moisture.
3. In three separate shallow dishes, set up your breading station. In the first dish, add flour. In the second dish, thoroughly whisk together the eggs. In the third dish, combine breadcrumbs, Parmesan cheese, oregano, and garlic powder.
4. Rinse the eggplant rounds under cold water and pat them dry with a paper towel to remove excess moisture.
5. Dip each slice in the flour, ensuring it’s fully coated, then transfer it to the egg mixture. Finally, dredge it in the breadcrumb mixture, pressing down slightly to ensure a good coating.
6. Place the breaded eggplant slices on the lined baking sheet in a single layer, drizzling a little olive oil over the tops for extra crispiness.
7. Bake in the preheated oven for about 25-30 minutes, flipping the slices halfway through, until golden and crispy.
8. While the eggplant is baking, heat the marinara sauce in a saucepan over medium heat.
9. Once the eggplant is ready, remove it from the oven and layer it in a baking dish. Begin with a thin layer of marinara sauce, add a layer of eggplant, sprinkle with mozzarella cheese, and repeat until all ingredients are used, finishing with a layer of marinara and cheese on top.
10. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and let it rest for about 10 minutes before serving.
12. Garnish with fresh basil leaves for an aromatic touch.

Following these steps will help you create a wonderfully crispy and flavorful eggplant dish that will steal the show!