Preheat oven to 350F.
Beat together the eggs in a shallow bowl.
In another shallow bowl, stir together breadcrumbs, oregano, salt, garlic powder, and grated Parmesan.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Bread the eggplant by first dipping each slice in the flour, then the egg wash, then in the breadcrumb mixture until the eggplant is evenly coated.
Fry the eggplant slices in the skillet until golden brown, about 3-4 minutes per side. Remove from pan and set aside on a plate, and repeat for remaining slices. Add additional olive oil as needed.
Spread a layer of marinara on the bottom of a large baking dish. Place fried eggplant onto the marinara, then top with additional marinara. Sprinkle the slices mozzarella evenly over the eggplant, and then finish with a generous sprinkle of Parmesan over each eggplant slice.
Bake for at 350F for 35 minutes, or until eggplant is fork tender and cheese is melted and browned slightly. Top with chopped parsley, and serve immediately.
