I made this for my friends tonight:

Special-Ks Eggplant Parmigiana

A whole lotta salt
1/4 cup olive oil
several cloves of garlic
2 medium eggplants, in 1 inch slices
1 egg, beaten
1/4 cup all-purpose flour
1/2 cup grated parmesan cheese
200 g (6 oz) mozzarella cheese
A jar of good tomato sauce (I recommend 4 cheese)

An hour before cooking, slice the eggplant, heavily salt both sides of it (Im mean go crazy with the salt) and lay it out on a broiling pan or flat surface that can hold some liquid. Let it sweat off the evil bitter juice. To get rid of more evil bitterness: place a cookie sheet on top and pile something heavy on it for an hour. Ive used the contents of my bar once and a box of detergent another time. At this time also crush the garlic and let it soak in the olive oil.

Entertain your guests for an hour

Rinse any excess salt off the eggplant. Then dip the eggplant in egg, then in flour. Saut eggplant slices in hot oil (sans garlic) in a large skillet for 3 minutes on each side, adding more oil if necessary. Drain on paper towel. Place 1/2 of eggplant in single layer in a rectangular baking dish. Cover with sauce, then grated mozzarella and top with Parmesan cheese. Stagger additional slices on top. Bake, uncovered, at 400 degrees F for 15 minutes, finish under the broiler until browned on top.

Serves 6.

Along with Risotto with Asparagus and Red Pepper. I'll write that recipe up another time.