Preheat the oven to 400 degrees.

In a shallow dish, combine gluten free bread crumbs, garlic powder, Italian seasoning, salt and pepper. In 2 other separate shallow dishes, place beaten eggs and gluten free flour.

Slice the ends off of the eggplants, then slice each eggplant into ½” rounds. Dust each piece with flour, then dip into beaten egg, then coat with the bread crumb mixture. Set these aside on a baking tray while heating a large skillet or griddle generously coated with olive oil.

Fry each piece of breaded eggplant until golden brown on each side. You may need to cook these in batches and add more oil between batches.

When all pieces have been fried nicely, place the cooked eggplant in a single layer on a greased or lined baking tray. Spoon 2-3 tablespoons of marinara on top of each piece of eggplant, then generously top with shredded mozzarella and parmesan cheese.

Bake in the oven for 10-15 minutes until the cheese is melted and as browned as you like it.