We tried this Cookie & Kate recipe, which uses oven-roasted, non-breaded eggplant slices: https://cookieandkate.com/2017/italian-eggplant-parmesan-recipe/ Our modifications: first, we doubled the amount of sauce because we prefer saucy casseroles. Even so, we almost ran out of sauce for the final layer (we had three layers of eggplant). Second, we did not have a 9×9” baking dish, so we used a deep 8×8” baking dish, which we lightly sprayed with oil before assembling the casserole. We served this over cooked pasta. (Feb. 2018)
Cooking Adventures 