I found this recipe on FoodNetwork last summer. It is Ina Garten's and it is WONDERFUL!
Good olive oil for frying
3/4 pound eggplant, unpeeled, sliced 1/2 inch thick
1/4 cup ricotta cheese
1 extra large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated parmesan cheese
freshly ground pepper
1/2 cup good bottled marinara sauce
Preheat oven to 400.
Heat about 1/8 inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evely browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the parmesan, 1/8 teaspoon salt and 1/8 teaspoon pepper.
In each of the 2 individual gratin dishes, place a layer of eggplant slices then sprinkle with parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoons of grated parmesan on top.
Place the gratins on a baking sheet and bake for 35 to 30 minutes or until the custard sets and the top is browned. Serve warm.