Preheat oven to 400 degrees F.
In a shallow dish, beat eggs.
In another shallow dish, combine panko bread crumbs, parmesan, basil, and garlic powder.
In a large skillet with enough oil to cover entire base of pan, heat over high heat.
Dip each slice of eggplant in the egg, then coat both sides in the bread crumb mixture.
Add prepared slices the hot oil in the pan. Add eggplant to pan until you have a single layer. Once the bottom browns, flip slices and cook the other side until they get a nice golden brown color (3-4 minutes per side). Remove from pan and allow to drain on paper towel lined plate.
Add additional oil to pan before cooking next batch, but be sure to allow oil to get screaming hot before adding the eggplant. Continue cooking until all of the eggplant has been breaded and cooked.
Layer eggplant in casserole dish.
Cover with marinara sauce and shredded cheese. Cook, uncovered, in preheated oven until heated through and cheese has fully melted, about 15 minutes.
Serve hot on it's own or with pasta.