Heat canola oil to 175 degrees C in a large saucepan over medium-high heat.
Mix breadcrumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
Dip eggplant slices in the eggs, then the breadcrumb mixture. Drop into oil a few slices at a time until crumb turns golden brown, about 2 1/2 minutes. Drain on paper towels.
Heat pasta sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.
Serve crispy eggplant topped with tomato sauce mixture.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.