Otherwise know as eggplant parmesan. This version is pasta-less, but feel free to add your own. My husband and I prefer garlic bread as the carb in this one :) It's a fast dish to prep so you can get back to the party, of 1, 2 or more!
Indigents:
1 large eggplants, cut crosswise into rounds
2c pasta sauce
2 large garlic cloves, finely chopped
3tbs basil
1/4tsp black pepper
1/4tsp red pepper
2 eggs, beaten in a large bowl
1 1/2c breadcrumbs, fine, and seasoned to taste
1c flaked cheese (harder is better)
Serves: 4-6 people
Time: 20 min. pre
40 min bake
1 hour total
This recipe requires a slightly longer cook time due to the "skipped" step of dehydrating the eggplant with salt. If you choose to do this step: Toss all the eggplant rounds with 2 teaspoons salt in a large bowl... then rinse and let drain for 30 minutes. This step does leave a fair amount of salt in the dish, so health conscious cook beware! 
Directions:
1) Preheat oven to 375°F.
2) Set up your dinner prep area as the eggplant does oxidize. Make sure you are ready with your washed eggplant and cutting board, your beaten egg, your seasoned bread crumb mixture, and your baking dish!
3)Add 2 tbs of pasta sauce to the dish you will be baking in. Swril teh dish or spread teh sauce with a spoon to coat the bottom of the dish.
4) Slice the eggplant in to 1/4 to 1/3 inch rounds. This is a cross section cut.
5) Coat both sides of the round with the egg mixture. (If you choose not to dehydrate the eggplant, not much egg will stick. If you did dehydrate the eggplant, you will probably need a third egg.)
6) Place your egg coated round in the bread crumb mixture. Flip the round to cover both sides. PRO TIP: Add some cheese to the bread crumb mixture as well ;)
7) Transfer eggplant to your backing dish. If you want your egg plant extra crispy you will need to precook the eggplant in a pan after you coat it in bread crumbs. Otherwise, you can arrange it to go straight in the oven.
8) Work with one piece at a time until you have arranged the first layer of eggplant.
9) Add 1c of sauce, a layer of cheese, and 1/2 your basil, minced garlic and pepper seasonings.
10) Create another layer of eggplant rounds. Fill in as necessary to make for a "full pie."
11) Add the rest of the sauce, cheese, seasonings and garlic.
12) Bake covered for 35 min. The sauce should be bubbling and the cheese melted and golden!
13) Uncover for the last 5 to 10 minutes to give it a crisper top. Serve hot!
Cost:
eggplants $1.50
pasta sauce $1.50
seasonings $0.30
eggs $0.27
bread crumbs $1.00
Cheese $5.00
Total $9.57
Per serving $1.59
Date tip: A deep, rich wine is great with this... Try a chianti! Richer and redder than you would think-- but amazing with this dish I assure you!!
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