1. Preheat the oven to 375°F (190°C).
2. Sprinkle the sliced eggplant with salt and let it sit for about 30 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat them dry with paper towels.
4. Set up a breading station: place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with oregano and garlic powder in a third bowl.
5. Dip each eggplant slice first in flour, then in the beaten eggs, and finally coat with breadcrumbs.
6. In a large skillet, heat some olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
7. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce.
8. Spread half of the remaining marinara sauce over the eggplant, followed by half of the mozzarella cheese and half of the Parmesan cheese.
9. Repeat the layers with the remaining ingredients: eggplant, marinara sauce, mozzarella, and Parmesan.
10. Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes or until cheese is bubbly and golden brown.
11. Allow to cool for a few minutes before serving. Garnish with fresh basil leaves if desired.