Eggplant Parmesan

Perhaps not a dish for the children, certainly I'm thinking my vegetarian friends out there might try this one. I haven't had eggplant parmesan in ages. I had forgotten it was so good. I decided to use a Cook's Illustrated recipe. Unless you are a member of Cook's Illustrated online, you may not be able to see this recipe. It's a little a-traditional in that the eggplant is baked instead of fried. I'm putting the cart before the horse. 
First step, salt and drain the moisture out of the eggplant slices. Turns out to be a very important step. CI uses a homemade sauce. I think I'll stick with mine. You can use whatever tomato sauce you like, I don't think it will ruin the dish. We made a conscious decision not to use meat. As I said, slice salt and drain the eggplant. After a good amount of moisture drains out of the eggplant, squeeze slices between paper towels. I laid them flat unlayered and pressed them between layers of paper towels. Standard breading applies (flour, egg, bread crumbs). CI bakes the breaded slices. They seemed like they'd be ok. However, I didn't have a rig big enough to hold all the slice, and time was of the essence, so I fried the half that didn't go in the oven. Then, fried the ones that came out of the oven because they hadn't baked the requisite amount of time.  Once that's done, assemble with sauce, mozzarella and parmesan cheeses and bake until "golden brown and delicious" (350 for 20-30 minutes). 
Serve with a wonderful wine, a salad and perhaps spaghetti or garlic bread; in other words your choice of Italian side accompaniments. 
YUM!