Slice the eggplants into ¼-inch rounds and place them in a colander. Sprinkle with salt and let them drain for 30 minutes. Pat the slices dry with a paper towel.

Organize your breading station with three shallow bowls. Place flour with onion powder and paprika in the first bowl, whisk eggs, Dijon mustard, and heavy cream in the second bowl, and fill the third with panko mixed with Parmesan cheese and garlic salt.

Dredge each eggplant slice in the flour mixture, dip into the egg mixture, and then coat with the seasoned panko breadcrumbs, pressing gently for even coverage.

Heat vegetable oil in a skillet over medium-high heat to 350°F. Fry eggplant slices for 2–3 minutes on each side until golden brown and crispy. Transfer to a rack or paper towels to drain.

In a baking dish, spread a layer of marinara sauce on the bottom. Layer fried eggplant, marinara, and shredded mozzarella, repeating until all ingredients are used, finishing with cheese on top.

Preheat the oven to 375°F and bake uncovered for 25–30 minutes until the cheese is melted. Broil for 1-2 minutes for a golden finish, monitoring closely.

Let the Eggplant Parmesan cool for a few minutes before serving. Garnish with freshly chopped parsley.