In a bowl, combine bread crumbs, salt, pepper, and garlic powder. Mix well.
Heat the olive oil in a pan, and then fry both sides of the coated eggplants until the color turns medium brown. Set aside.
Dip the sliced eggplant on beaten eggs, and then on the bread crumb mixture. Place on a clean plate and set aside.
Preheat oven to 350 degrees Fahrenheit.
Spread 1/2 cup of marinara sauce on a rectangular baking pan.
Arrange the fried eggplants over the marinara sauce. Sprinkle some parmesan and romano cheeses, and mozarella cheese on top of the eggplants.
Create the second layer by spreading marinara sauce on top of the cheeses, and then arrange the remaining eggplants. Pour the remaining marinara sauce over the eggplants and sprinkle the remaning cheeses evenly.