Any good eggplant parm Recipes?

I love eggplant but stink at making it. It always comes out bitter or oily or soft…Help : )

I created my own recipe based upon my love for lasagne and eggplant parmesan:

1 or 2 Japanese eggplant, peeled and sliced into 1/4 inch slices
1 egg mixed with 1/2 cup milk
1 cup flour seasoned with salt, pepper, and garlic powder
1 1/2 cups Italian bread crumbs
1/2 cup olive oil
1 small container ricotta cheese
1 6 oz package shredded Italian cheese
1 4 oz package of shredded parmesan cheese
2 lb turkey Italian sausage, casings removed
1/2 yellow onion, diced
1 28 oz can tomato sauce
3 T dried Italian herbs
1/2 cup good olive oil
1 tsp fresh ground pepper

Sprinkle sliced eggplant with salt and set aside to “sweat”.
Saute sausage and onion until cooked thru and drain. Add tomato sauce, herbs, pepper, and olive oil. Bring to a boil and then reduce heat and simmer for 15 minutes. Drain eggplant, rinse and pat dry. Dredge in flour, then dip in egg mixture and roll in bread crumbs. Place in hot skillet in olive oil and fry until golden brown. Set aside on paper towels to drain. Place some of the sauce on bottom of baking dish and top with several slices of egg plant. Top with 1/3 of the shredded cheese and 1/3 of the ricotta, sprinkle with some of the parmesan and top with sauce and repeat layers until you end with sauce. Top with ricotta, shredded cheese and parmesan. Cover and bake for 1 hour, or until bubbling, in a 350 degree oven. Remove and let sit for 15 minutes to “set up”. Serve with french bread and green salad.

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