I don't like my eggplant parmesan made in a casserole dish because I feel like it gets too soggy and the ratio of eggplant to cheese and sauce is unbalanced. So...I take this idea from my mother, and I slice an eggplant about 1/2 and inch thick, so that I get to work with individual circles. These circles then become almost like little individual pieces, which I then top with sauce and cheese.

1. Cut about a pound of eggplant into 1/2 inch discs
2. Coat with flour
3. Dredge in 1 beaten egg
3. Coat with Italian bread crumbs
4. Bake in a preheated oven at 400 degrees on a cookie sheet for 20 minutes or until slightly brown
5. Top with marinara sauce and cheese (I used colby and parmiggiano reggiano because it's what I had)
6. Turn oven to 350 degrees and heat for another 20 minutes or until cheese is bubbly

It's that easy, and so tasty. Very good as leftovers on bread the next day, too!