I used to be a big fan of making this dish as a baked casserole. Karen, even though she would eat it, told me she really didn't like it made this way. Since then, I have been making it like a two layer Napoleon. The eggplant is coated in panko, fried and drained. I put one piece in an individual serving, baking dish, top with cheese, another piece and top that with cheese. In the oven @ 350F to melt the cheese and it gets sauced just before serving.
The crust stays nice and crispy and overall it seems to have better texture and taste than the casserole.
How do you all prefer you eggplant parm?