Cover the bottom of a large glass casserole dish with paper towels. Wash eggplant, and cut into half inch slices. Place slices on paper towels. Cover top and bottom of eggplant slices with salt. Allow to sit for one hour. This pulls out a lot of the water and bitterness from the eggplant. Do not skip this step! After an hour, use another paper towel to press and soak up the water on top of your eggplant slices. Set eggplant slices aside, and throw away the paper towels.
Preheat oven to 350° F.
Coat the casserole dish used in Step 1 with olive oil spray.
Thoroughly whisk eggs and place in a shallow bowl or plate.
Combine panko breadcrumbs, grated parmesan, basil, garlic powder, onion powder, and black pepper in a second shallow bowl or plate. Make sure ingredients are well mixed.
Cover each slice of eggplant in egg wash by laying the slice in the wash on both sides. Lift slice out of the egg wash, and allow excess to drain off. Then lightly cover both sides with the breadcrumb mixture the same way. Place slices back on the casserole dish.
Sprinkle any remaining breadcrumb mixture across the tops of the eggplant slices. Then lightly spray the top of each slice with olive oil spray. Place the eggplant in the oven. Bake until breadcrumbs begin to brown - approximately 20-25 minutes.
Remove from oven. Top each slice with 1-2 tbsp of sauce. Then cover each slice with mozzarella. Place back in the oven until cheese is melting. Remove before cheese browns - approximately 5-10 minutes depending on temperature of sauce and amount/thickness of cheese.
Remove from oven, and sprinkle entire pan with parsley. Serve immediately. Enjoy!