Follow these steps to create your delicious Eggplant Parmesan 2.0:

1. Prepare the Eggplant: Sprinkle salt on the eggplant slices and let them sit for about 30 minutes. This process helps draw out excess moisture and bitterness.

2. Rinse and Dry: After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.

3. Set Up Breading Station: In three separate shallow bowls, place the flour in one, beaten eggs in another, and breadcrumbs mixed with oregano, garlic powder, and black pepper in the third.

4. Bread the Eggplant: Dip each eggplant slice into the flour, shaking off the excess, then into the beaten eggs, and finally into the breadcrumb mixture, ensuring they are fully coated.

5. Fry the Eggplant: In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

6. Layer the Dish: Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce, followed by half of the marinara, half of the mozzarella, and half of the Parmesan cheese.

7. Repeat Layers: Add another layer of the remaining eggplant slices, then the rest of the marinara, mozzarella, and Parmesan cheese.

8. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

9. Cool and Serve: Once baked, allow the dish to cool for about 15 minutes. This helps the layers set for easier serving.