Prepare the eggplant by slicing the eggplant into 1/4 inch slices. Lay the slices flat and generously salt on both sides. Allow to sit for 15 minutes and pat dry. Repeat for both sides. This can be done ahead of time for faster preparation.
Preheat the oven to 375 degrees and line a baking sheet with foil. Spray with cooking spray. Depending on how large your eggplant is, you might need two sheets.
Get two small flat bowls that are large enough to dunk the eggplant in. In the first bowl whisk the two eggs together. In the second bowl mix the panko, basil, oregano, garlic powder and salt and pepper.
Set up an assembly line where you can dunk the eggplant slices first in the egg, then in the panko mixture and then transfer to the baking sheet. Try to get the slices as coated as possible with the panko.
Bake for 15 minutes. Flip the eggplant slices and bake for an additional 15 minutes.
Spoon the tomato sauce on each slice and top with the cheese. Bake for an additional 10 minutes or until the cheese starts to melt.
Remove from the oven and top with the fresh basil. Serve with pasta, zoodles or a salad.