Creating these Eggplant Dumplings Alla Parmigiana is a straightforward process. Follow these steps to achieve delicious results:

1. Prepare the Eggplants: Place the diced eggplants in a colander, sprinkle with salt, and let them sit for 15-20 minutes to draw out excess moisture and bitterness. Rinse and pat dry.
2. Cook the Eggplants: Sauté the eggplants in a large skillet over medium heat with a splash of olive oil until they are soft, about 10-15 minutes. Set aside to cool slightly.
3. Make the Dumpling Mixture: In a mixing bowl, combine the sautéed eggplants, ricotta cheese, Parmesan cheese, flour, egg, garlic powder, salt, and black pepper. Mix until well combined and forms a dough.
4. Shape the Dumplings: With floured hands, scoop portions of the mixture and form them into small oval dumplings. Place them on a floured surface as you work through the entire mixture.
5. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Drop the dumplings in batches and cook until they float, about 3-4 minutes. Remove using a slotted spoon and place them on a plate.
6. Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, spread half of the marinara sauce. Arrange the dumplings in a single layer on top, cover with the remaining sauce, and sprinkle the mozzarella cheese on top.
7. Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden. Garnish with fresh basil before serving.

This step-by-step approach will guide you seamlessly in creating these delightful dumplings, ensuring you capture all the authentic Italian flavors in each bite.