Preheat oven to 200°F.
Line a baking sheet with paper towels.
In a large skillet over medium heat, warm 2 tablespoons olive oil.
Whisk eggs, salt, pepper, garlic powder and parsley in a medium bowl.
Dip eggplant slices into the egg mixture in batches.
Shake off excess and place slices in a single layer in skillet.
Cook until browned, 1 to 2 minutes per side.
Transfer slices to a baking sheet; place in the oven to keep warm.
Repeat with remaining eggplant.
If burned bits accumulate in the bottom of the skillet, wipe out with a paper towel between batches and add remaining olive oil.
Warm marinara sauce in a small pan over low heat.
Spoon 1 tablespoon sauce onto each of 4 plates; top each with an eggplant slice.
Spoon more sauce over the top, and sprinkle with parmesan cheese.
Add another eggplant slice.
Repeat layers until no eggplant remains.
Top each stack with 2 tablespoons sauce, sprinkle with more parmesan cheese and serve.