Lazy Eggplant Parmesan

I used to actually make eggplant Parmesan. The first time I made it, I did it exactly the way they suggest you do: I breaded and fried the eggplant. I put together the whole eggplant/cheese/sauce thing in layers and baked it. It was good, but really heavy. Really greasy. I only ever did it once.

So ever since I've been cutting corners with this thing. Bake, don't fry; I think I started cutting things out of the breading mixture too (I really couldn't tell the difference anyway). And finally, I have reached the ultimate in cheating with this recipe. Now I bread and bake the eggplant slices, lay them out on a plate with a little cheese on them, and then I just heat up a little tomato sauce in the microwave and pour it over them.

It's still good, though. Mmmmm eggplant.