Eggplant Parmigiana

2 large eggplants
1 tablespoon oil
6 tablespoons bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 large jar marinara sauce
8 slices mozzarella cheese

Peel eggplant and slice in 1/4-inch slices. Pour boiling water over slices and soak for 5 minutes. Drain. Pat dry. Heat skillet. Using 1 teaspoon of oil at a time, quickly brown eggplant slices. Mix crumbs, Parmesan cheese, salt, pepper and garlic powder. In large, shallow baking dish, arrange alternate layers of eggplant, crumbs, spice mixture and marinara sauce. Layer mozzarella cheese on each layer. Cover top with mozzarella cheese. Bake uncovered at 325 degrees F for 30 minutes.