The author Nancy Verde Barr, also a chef, wrote that the secret to good Eggplant Parmesan is cutting the eggplant paper thin and using only Parmesan cheese. I followed the recipe she provided.
1 medium eggplant (about 1 1/2 lbs)
4 large eggs
Olive oil for frying
1 1/2 C marinara sauce (I used Trader Joe's)
1/4 C freshly grated Parmesan
Layer the eggplant and marinara sauce in a shallow dish. Start and end with sauce. The recipe calls for adding the cheese on the top but I also put a little on each layer. Bake in an oven for about 10 minutes or until the cheese is brown.
My eggplant sauce was still a little cool after 10 minutes in the oven even though the cheese was brown. I think it is because I used cold sauce from the jar. So if you are not using warm sauce I'd suggest cooking the eggplant with sauce for 10 minutes and then adding the cheese on top and cooking it for another 10.
The final product was delicious though not beautiful. I've added a picture below to try and show the layers. Very, very thin and I have to agree with the author that the thin slices made the dish delicious. I ate several of the fried pieces plain too and they were yummy. This will become a regular now I'm sure.