To avoid bitterness, use long, slim eggplants - not a large, thick one. Slice eggplant thinly. (about 1/4- thick)
Preheat oven to 400º.
Cover 2 sheet pans with parchment. Add eggplant slices in a single layer. Splash on olive oil and shake on Parmesan cheese.
Bake for about 20--30 minutes, until sizzly and cooked through
Boil pasta "al dente" as of package directions. Drain.
Pour a layer of tomato sauce into a casserole dish
Layer in about 1/3 of each ingredient: Pasta, eggplant, tomatoes, mozzarella cheese and a shake of parm-then repeat until ingredients are used up.
End with Mozzarella and Parmesan cheese.
Cover tightly with foil. Bake about 45 minutes or until sizzly. Uncover, and bake 10 minutes more.