Cut eggplant into 1/4 inch slices. Top with salt and let sit to draw out excess moisture. Pat dry.
Whisk two eggs in one bowl. In separate bowl combine 1 cup oat flour, 1/4 cup grated Parmesan, 1 tsp oregano, 1 tsp basil, 1/2 tsp garlic powder. Dunk eggplant in egg mixture, then dry mixture. Bake for 15 minutes at 375 degrees. Flip and cook another 10 minutes. Top with layer of tomato sauce then fresh mozzarella and cook until cheese melts about 10 minutes.