Preheat oven to 400 degrees.
First, place eggplant slices on a (wire rack topped) sheet tray. Salt both sides of the eggplant and let them rest 15 minutes. Then pat the eggplant down with a paper towel (see video above).
Next, in a bowl mix olive oil, oregano, garlic powder, and a pinch of salt/pepper. Then brush both sides of eggplant with oil mixture and place back on (wire wrack topped) sheet pan (you may need two sheet pans).
Bake the eggplant in oven for 15 minutes.
Next add enough marinara to bottom of a casserole dish. Then spread out 1/2 the eggplant over Mariana.
Now mix ricotta, parsley, basil, and a pinch of salt and pepper together and add on top of the eggplant. Lightly smear the ricotta to cover eggplant.
Now add 1/2 the Parmesan cheese and 1/2 the mozzarella.
Next add 1/2 of the remaining marinara sauce.
Next, add the remaining eggplant then the rest of the sauce on top eggplant.
Top with the rest of the Parmesan and mozzarella.
Finally, cover baking dish with tin foil and add to the oven for 20 minutes. Then turn heat to 450 for 2 minutes or until the cheese browns slightly.
