Slice eggplant into 1/2-inch slices and place on a paper towel-lined baking sheet. Sprinkle the tops with salt, then flip and sprinkle the back of each eggplant with salt. Allow to sit for at least 30 minutes to an hour. Rinse the salt off, and pat dry. Press the eggplant slices between layers of paper towels to remove as much liquid as possible. Set aside.
Preheat the oven to 425 degrees and grease a large baking sheet with oil.
Set up the breading station: 1st dish: Place flour in a shallow bowl. 2nd dish: Place eggs and water in a shallow bowl and whisk to break them up. 3rd dish: Place panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and black pepper in a shallow bowl and whisk until combined.
Working with 1 slice at a time, dip in the flour until well-coated, then dip into the eggs and let the excess drip off. Finally, dredge in the panko mixture, pressing to ensure the crumbs adhere well. Place the breaded slices in a single layer on the prepared baking sheet.
Bake for 20 minutes, flip, and bake for 20 more minutes or until golden brown.
Serve with marinara sauce or your favorite dipping sauce.