Crispy Baked Eggplant Parmesan

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 tablespoon salt
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups Italian breadcrumbs
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil leaves, for garnish
• Olive oil spray