Preheat your oven to 450 degrees F. Spray a baking sheet with non-stick cooking spray. Set aside.
Cut the eggplant into 1/2-inch slices.
Make a dredge station by combing the bread crumbs, parmesan cheese, garlic powder, and onion powder in a shallow bowl. Then pour the Italian dressing into another shallow bowl.
Dip the eggplant into the salad dressing coating both sides. Then dip each side into the bread crumb mixture, making sure to get a good coating.
Arrange the eggplant slices in a single layer on the prepared baking sheet. (You may need to work in batches depending on the size of your baking sheet.)
Bake for 6-8 minutes on each side or until golden brown.
Remove from the oven. Sprinkle with chopped parsley and serve warm or at room temperature with marinara sauce for dipping.