Using a sharp knife or peeler, remove the skin from the eggplant and then cut into ½ inch slices.
Lay the eggplant slices on a plate lined with paper towels. Lightly sprinkle with salt and let the slices sit for 45 minutes, flipping halfway through.
Preheat oven to 400 degrees.
Brush the olive oil onto a large baking sheet and set it aside.
Get out two medium bowls. In one bowl, whisk together the eggs. Mix the breadcrumbs, parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper in the second bowl. Bring the baking sheet over near the bowls.
One at a time, dip the eggplant slices into the egg mixture and then into the breadcrumbs. Shake off any excess breadcrumbs and place them onto the baking sheet. Discard leftover egg and bread crumbs
Bake eggplant slices for 20 minutes, flip over half way through.
While the eggplant is baking, spread a ½ cup of sauce onto the bottom of a 9 x 13 baking dish.
Remove the eggplant from the oven and keep the oven temperature to 400 degrees.
Place the baked eggplant slices in the baking dish into a single layer and cover with the rest of the sauce, and top with mozzarella cheese. If you need to add another layer to some of the eggplant pieces that is fine. Make sure it has sauce and cheese on it.
Cover with foil and bake for 25 minutes or until cheese is melted. Remove the foil and turn the oven to broil. Broil for 2-3 minutes or until the cheese is slightly golden.
Remove from the oven and serve hot. Sprinkle on fresh basil if desired.