My backyard garden produced three eggplants this summer, two of which ripened within a few days of each other. I used both to make the following recipe for Eggplant Parmesan, which I found at AllRecipes.com. I modified it slightly to make it easier to cook. You can make this a vegetarian dish by using a meatless sauce. It tasted wonderful and was very easy to prepare. This recipe serves 3-4 and takes 50 minutes start to finish.
2-3 medium to large eggplants, peeled and sliced 1/2 inch thick
2 eggs, beaten and placed in a plate
~ 3 cups bread crumbs in a second plate
4-6 c spaghetti sauce (most any variety will do, but remember this dish tastes like the sauce)
1lb (16 oz) mozzarella cheese, shredded
1/2 c grated parmesan cheese
1/2 t dried basil or about 12 fresh leaves
Preheat oven to 350. Dip eggplant slices in egg, then bread crumbs, on both sides. Place the battered slices on a cookie sheet in a single layer. (You’ll need at least two cookie sheets). Bake 5 minutes, flip each slice, and bake another 5 minutes. In a 9 x 13 baking dish, spread half the spaghetti sauce, then half the eggplant, then half the cheese. Repeat: sauce, eggplant, cheese. Sprinkle the basil on top. Bake for 30-35 minutes or until golden brown on top. This dish tastes a lot like lasagna without the heavy noodles. I served as is, but others choose to serve over pasta.