Cut 2 large eggplants into slices. Make sure the slices are of uniform thickness to ensure that they cook evenly.
Place the eggplant slices on a towel or on paper towels. Sprinkle one side with a little salt and allow to sit for at least 15 minutes. Flip the eggplant slices over, sprinkle with more salt, and allow to sit for at least another 15 minutes. Pat the eggplant dry with a towel after 30 minutes.
Heat oven to 400 degrees.
Place 1 ½ cups gluten free flour blend (or regular AP flour if not GF) in one bowl, 4 eggs in a second bowl, and 2 cups of gluten free breadcrumbs (or regular breadcrumbs if not GF) along with 3 tsp. garlic powder, 3 tsp. Italian seasoning, ¼ tsp. salt, and ¼ tsp. pepper in a third bowl. Whisk the eggs with a fork and stir the spices into the breadcrumbs.
Dip each eggplant slice into the flour, then the egg, and then the breadcrumb mixture. Repeat until all the eggplant is coated.
Spray 2 baking sheets with cooking spray or brush them with generously with olive oil. Arrange the coated eggplant slices onto the baking sheets.
Place the baking sheets in the oven and roast the eggplant for 10 minutes on one side. Flip the eggplant slices over and roast for another 10 minutes on the other side. Remove the pans from the oven and set aside.
Pour a small amount of marinara sauce into the bottom of a 7x11 inch baking dish. Place a layer of eggplant slices and desired amount of mozzarella cheese on top. Repeat with another layer of eggplant, sauce, and cheese. Repeat until all of the eggplant and sauce is layered in the pan.
Cover the pan with tinfoil and bake for 20 minutes. Remove the pan from the oven, sprinkle with desired amount of Parmesan cheese, and bake for another 5 minutes uncovered. Remove from oven and allow to cool slightly.
Prepare 1 package of pasta noodles according to package instructions and drain (optional).
Mince ½ cup (or more) fresh basil and sprinkle over the top of the Eggplant Parmesan.
Serve the Eggplant Parmesan alongside noodles (if desired).