I'm making Eggplant Parmagian tonight for dinner. I just slice the eggplant about 1/2" thick, put on baking sheets, brush with extra-virgin olive oil, & season with Italian seasoning, granulated garlic, & crushed red pepper flakes, & low-broil until just starting to soften. Flip slices, season 2nd side, & broil (be careful not to allow to burn!). I then put a thin layer of pasta sauce (your favorite jarred brand is fine) in a large baking dish, a layer of eggplant, another layer of sauce, & a layer of grated cheeses (mozzarella, parmesan, asiago, romano - whatever you like). Repeat layers finishing with sauce & cheese. Bake in a 350-degree oven until cheese is melted & all is hot & bubbly.
Tonight I'll be serving the above with a side of buttered Rotini pasta & a green salad.