Move oven rack so that it is in the second from the top space. Preheat the oven to 400 degrees F. Brush 2 tablespoons of olive oil on a large baking sheet and set aside.

Cut the eggplant into planks about 1 inch thick. Sprinkle salt on both sides. Let sit for 30 minutes or longer.

After 30 minutes, pat the eggplant dry with a paper towel, then season with salt and pepper.

In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.

In another shallow dish, whisk eggs.

Dip one eggplant slice into the egg, allow excess to drip off. Then dip it into the bread crumb mixture until fully coated, and gently press to help the crumbs stick. Place on the prepared baking sheet, repeat with remaining slices.

Place baking sheet in oven on the second from the top rack. Bake for 20 minutes, then flip and bake for another 20 minutes, or until eggplant is tender and breading is golden.

Pour 1/4 cup of marinara sauce over each piece of eggplant, then top with cheese. Place back in the oven and bake 10 more minutes, or until cheese is melted. Turn on broiler and broil for 2-4 minutes, until cheese is melted and bubbly.

Garnish with chopped parsley if desired.