Peel and slice eggplant. Mix breadcrumbs and Parmesan cheese. Make it about equal parts. Put some milk in a bowl. Dip eggplant in milk and then breadcrumb mixture. Bake at 475* for 15-20 minutes. May have to flip the eggplant at the 15 minute mark to brown on both sides. Layer eggplant, sauce, basil, garlic powder, and cheese. Use just enough sauce to barely cover. You wont use more than 2 cups in the whole pan. You don't want it too saucy.
Bake uncovered at 400* for 15-20 minutes.