This eggplant parmesan starts with baked eggplant rounds which keeps it less greasy and makes it easy to serve.  
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Ingredients:

Eggplant, about 2 pounds     (You need about 12 slice sliced 1/4 inch thick)
3 eggs, beaten
6-8 ounces Italian seasoned panko bread crumbs
24 ounces marinara sauce
16 ounces fish mozzarella cheese, thinly sliced
1/2 cup grated parmesan cheese
1/4 cup tor fresh basil or 1 teaspoon dried basil
cooking spray

Directions:

Sprinkle some salt on both sides of each slice of eggplant.  I put the slices on paper towel, with paper towel over it for about 30-45 minutes, pressing it down periodically to sweat.  Then I rinsed with cold water to remove the salt and blotted them dry with the paper towels.  (There are lots of methods of preparing the eggplant and some recipes just skip it - your choice.)
Preheat the oven to 425 degrees F. and spray a rimmed baking sheet generally with non stick cooking spray.  (I also used aluminum foil for easy clean up.)
Dip the eggplant slices in egg, the in the bread crumbs, pressing the crumbs down with finger to cover them evenly.  Place them in a single layer on the baking sheet & lightly spray the tops of the breaded eggplant with non stick cooking spray.  Bake in the oven for 10 minutes then carefully flip each slice over & cook for an addition 5-10 minutes or until nicely browned. Remove from the oven.
   ( These slices can be enjoyed as or you can go on to finish the recipe)
 Reduce the oven temperature to 350.  In a 9x13 inch pan, spread just enough marinara to cover the bottom of the dish.  Place a layer of eggplant slices over the sauce.  Cover each slice with a spoon full of marinara, a slice or two of mozzarella, and then sprinkle with Parmesan cheese (reserve halt of the cheeses for the top layer.)  Layer the remaining eggplant slices over the top and add another spoon full of marinara on top of each.  Spoon any remaining marinara around the edges of the eggplant stacks then top each stack with the remaining mozzarella and Parmesan cheese.  If using dried basil, sprinkle it evenly over the top.   If using fresh basil, reserve it for later.
Bake, uncovered, in preheated oven for 30 minutes.  Remove from the oven and garnish with fresh basil, if using.