Wow - this really turned out good. We haven't had eggplant parmesan for a LONG time. I made it based on the recipe I used to use from Vegetarian Cooking for Everyone. I broiled two eggplants (sliced about 1/3" thick and sprayed with olive oil). I used Muir Glen chunky tomato sauce that I simmered with some torn fresh basil - put about 1/3 of the sauce on the bottom of a 9 x 12 baking dish. Layer half the eggplant, then about 1 cup of "buffalo mostarella" from the Uncheese Cookbook (mine didn't set up very firm so I put it in a ziploc bag and piped it on to the eggplant). Sprinkle with more torn fresh basil and some soy parmesan cheese. Then layer the rest of the eggplant and cover with remaining sauce. Bake at 350 for 1/2 hour to 45 minutes. It was excellent. I made a spinach salad with caramelized red onions, chopped dates and a warm "bacon" dressing. I used soy bacon bits from a local natural foods store that were quite good. An experiment that worked - hurray!
Tomorrow morning the kiddo leaves bright and early for Oregon - headed for an orchestra festival. As she says "12 hours on the bus with the orch dorks." I'll be heading up by plane (I'm not crazy) and will get to spend the weekend explaining how on earth we (all together now) get enough protein. Such fun.