My family, 4 out of 5, loved this dish. I did not add the bread crumbs because one daughter won't eat it but it still turned out great. Next time I will add less cheese (it doesn't really need so much) and more eggplant. I found it fed more than 4 people when you add other sides like pasta or salad and fruit.
I make a similar dish but I don't usually use crumbs, just bare cooked eggplant slices with alternating peeled strips like scorpio69. I like to cook greens, combine them with cheese and layer them between the eggplant - like lasagna with eggplant subbing for noodles.
I have been using the baked breaded method for years for eggplant and green tomatoes using slices about half an inch thick. Also, I pare alternate strips of skin off, so that the flour sticks better. I do a flour, buttermilk and egg, bread crumb coating (3 steps) then bake on a pan drizzled or brushed with olive oil at 375 or 400 degrees, turning once and drizzling with more oil. It's not as much oil as it sounds like. The vegetable slices get crisp and golden as if they'd been fried, but without the mess or greasiness. If I'm not making the eggplant parm, I find that a nonfat yoghurt sauce made with lemon and olive oil, salt and white pepper goes great with the eggplant or green tomato slices.
This was quite good. Prepared properly, you can't really go wrong with eggplant. Be sure to use real Parmesean and a good marinara. There's a similar recipe on the site for eggplant lasagna. I prefer that one, but it's a little bit more work.