I love eggplant. My usual preparation is eggplant parmesan, though we've grilled eggplant many times too. Short on time, I decided to try something new. I'd heard a suggestion somewhere of boiling eggplant slices and using them in place of noodles. It sounded easy, quick and delicious.
I sliced the eggplant into rounds about 1/4 inch thick, salted them, then put them in the microwave for 2 minutes. I then dropped them into boiling water and boiled them for 5 minutes.
I spread a little tomato sauce into the bottom of a 8" square Pyrex baking dish. Of course, this would be wonderful with homemade sauce, but that would make the recipe significantly less quick and easy. Maybe later in the summer when I actually have fresh tomatoes, but for now I'm sticking with jarred sauce. This is one of my favorites:
I put a layer of eggplant rounds on top of the sauce, then a layer of mozzarella and parmesan, then repeated the layers three more times. I baked it at 350 degrees for 15 minutes. It came out gooey and bubbly and smelled so good.
Verdict: quick, easy and delicious!