Wash the eggplant and slice into ½ inch thick rounds. Place slices into a colander, add salt, toss to coat and let sit for 45 minutes.

After 45 minutes, give the colander a shake to let extra water drip out the bottom (it will look brown).

Press the eggplant slices between a few sheets of paper towel to absorb excess water.

Place the slices in a ziplock bag with the all-purpose flour. Toss the bag so that the slices become coated with the flour.

Lightly beat eggs in a bowl. In another bowl combine the bread crumbs, parmesan cheese, garlic powder and parsley flakes. Dip each slice into the egg, then into the bread crumb mixture.

Position your oven racks so there's at least 6 inches between them for air to flow. Preheat your oven to 425℉.

Carefully remove the baking sheets and cover them with a layer of parchment paper and a coating of non-stick spray. Arrange the eggplant slices in a single layer and spray with another coat of non-stick spray. Bake for 30 minutes.

Switch the position of the baking sheets half way through.

Once baked, reduce the oven to 350℉. Spray a 9×13'' casserole dish with non-stick spray. Place 1 cup of marinara sauce in the bottom of the dish. Arrange eggplant slices in a single layer over the marinara.

Top with a second cup of marinara and one cup of mozzarella. Arrange the remaining eggplant slices on top and cover with a third cup of marinara and a second cup of mozzarella.

Bake the casserole for about 30 minutes or until the cheese on top is melted and bubbly.