Peel eggplant and cut into 1/4 inch thick slices. Let eggplant slices sit for five minutes.
Layer half of eggplant, 1/2 cup of Parmesan cheese, 3/4 cup mozzarella, and half of spaghetti sauce in a lightly greased 11x7 inch baking dish. Repeat layers.
Cover and bake at 375 degrees F for 40 minutes or until eggplant is tender. Uncover, top with remaining 1/2 cup mozzarella cheese and bake 5 more minutes until cheese melts.
Source: Southern Living Fast Family Suppers
By Robyn from TN
Traditional eggplant Parmesan involves salting the eggplant to "sweat" it, and frying it before baking. I took a few shortcuts and everyone liked it a lot.
Cut eggplant in 1/2 inch slices and peel. Coat with flour, egg mixture and bread crumbs. Brown in oil in frying pan. In baking dish, put a thin layer of tomato sauce, then a layer of eggplant, then a layer of tomato sauce, then a layer of Mozzarella cheese.
Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute onions, basil, bay leaves, oregano and thyme in oil until onions are tender.