Heat a cast iron skillet to medium heat and drizzle with the olive oil. Can add more oil along the way if you feel you need it. Preheat oven to 400 degrees.
Line a baking pan with parchment paper. Form an assembly line of the eggplant, next a shallow dish with the egg, salt, and pepper. Last, another shallow dish with the panko, grated parmesan, garlic powder, and adobo.
Dip eggplant into the egg mix, then panko mix, then cast iron skillet. Cook on both sides until crispy. About 3 minutes per side. Then lay eggplant on prepared pan with parchment paper.
Continue until all your eggplant has been used. Sprinkle with oregano and bake for 15 min. Remove from oven and add the sauce then the cheese and sprinkle with more oregano and add basil. Bake for another 10 min.
Sprinkle with fresh parsley and serve!