I love eggplant. Growing up in a large italian family, I have eaten tons of eggplant parmigiana. One tip I have learned over the years is that eggplant is VERY oily. The way to combat that is to lay the slices out on paper towels, salt them and let them sit for an hour or so. This will help draw the oils out. Before you cook them, rinse them off to remove the salt.