Here's my favorite, eggplant parmesan, given to me by a good Italian lady.

I'll give you the small version that doesn't make a ton.

Peel an eggplant, and slice into 1/2" slices. Lay on a plate, and sprinkle with salt. Let it sit for about 30 minutes. Rinse the slices, and pat dry. Dip in flour and brown on both sides in a little olive oil. Drain on paper towels.
Spray Pam in a small casserole dish. Put a little of your favorite spaghetti sauce in the dish. Put in a layer of eggplant. Cover with some sauce, sprinkle with grated mozzarella or that yummy Italian blend. Continue layering until you've used all the eggplant. End with cheese on top. Bake at 350 for about 25-30 minutes or until all hot and bubbly.

Even though you don't like eggplant, if you make this, try a little bit. I've seen little kids smack it down thinking it was lasagna! For some reason it kind of tastes like it has sausage in it.

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Real women don't have hot flashes -- we have power surges!