Here's a recipe from All Recipes that is made like lasagna using eggplant instead of pasta.

Eggplant Lasagna


1 large eggplant
4 ounces bacon
2 cups favorite spaghetti sauce
1/4 cup crumbled feta cheese
1/4 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
salt and pepper to taste

Peel the eggplant and trim the ends. Slice lengthwise into 1/4 inch thick slices to resemble lasagna noodles. Set on a tray and sprinkle with salt. Let stand for 15 minutes to sweat out some of the liquid. Turn slices over and repeat salting and sweating. Brush off excess salt.

Preheat the oven to 350 degrees F (175 degrees C). Place bacon in a skillet over medium-high heat. Cook until evenly browned on both sides. Remove to drain on paper towels.

Spread a thin layer of sauce in the bottom of a 9x7 inch casserole dish. Cover with a layer of eggplant slices. Sprinkle with a little of the shredded mozzarella, then top with another thin layer of sauce, and another layer of eggplant slices. Spread the ricotta cheese only on top of this layer of eggplant, and cover with more eggplant. Spoon on more sauce, then crumble feta cheese and bacon over the sauce, followed by half of the remaining mozzarella cheese. Top with a final layer of eggplant, remaining sauce, and the rest of the shredded cheese.

Bake for 25 minutes in the preheated oven, if cheese does not brown, turn on the broiler for about 5 minutes at the end.

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Here is a low fat eggplant recipe.

Baked Eggplant

Olive oil cooking spray
6 Oriental eggplants (1 to 1 1/2 lbs. total)
1/4 cup dried tomatoes
2 teaspoons olive oil
1 small onion, finely chopped
8 ounces mushrooms, finely chopped
1 small red bell pepper (about 5 oz.), seeded and chopped
1/2 teaspoon each dry oregano and dry marjoram
2 cloves garlic, minced or pressed
Salt and pepper
Chopped parsley

Spray a shallow rimmed baking pan with cooking spray. Cut eggplants crosswise into 1/2-inch-thick slices; arrange in a single layer in pan. Spray with cooking spray. Bake in a 425 degree oven until well browned and very soft when pressed (about 25 minutes). Meanwhile, soak tomatoes in boiling water to cover until soft (about 15 minutes). Drain, discarding liquid; finely chop tomatoes. Heat oil in a wide nonstick frying pan over medium heat. Add tomatoes, onion, mushrooms, bell pepper, oregano, marjoram, and garlic. Cook, stirring often, until mushrooms are lightly browned but mixture is still moist (10 to 15 minutes). Season to taste with salt and pepper. To serve, transfer eggplant slices to a warm platter; top with mushroom mixture and sprinkle with parsley.