Here is "weeknight" eggplant Parmigiano recipe using unsweated eggplant, a commercial marinara sauce laced with sauteed shallots and garlic, Italian sausage, but no ground beef and no mozzarella. (1.5 hours less prep time)
 
 
 

EGGPLANT PARMIGIANO II (Quickie Recipe)
See abbreviations, if needed

2          eggplants, sliced ¼ inch thick 
1C        AP flour 
2           eggs, beaten
8oz       Panko or other bread crumbs
1 C       grated Parmigiano Reggiano
2           medium spicy Italian sausage links
2T        EVOO
2          cloves garlic, pureed
2          shallots or small onion, diced
24 oz   bottle of prepared marinara sauce

FOR THE EGGPLANT: 
1.  Set up an "English Breading Station":  (three pie plates or paper plates: a, b, and c)
      a.  flour and S/P
      b.  egg wash-2 eggs
      c.  Panko and a 1/4 C of the Parmigiano Reggiano
2.  One at a time: Flour an eggplant slice, then transfer it to the egg wash plate, then coat it 
     thoroughly in the Panko plate
3.  Place all slices on a sheet pan with parchment paper.  Or on a sheet pan greased with EVOO
4.  Bake the eggplant in a preheated 400F oven for 30 minutes, turning the pieces at 15 minutes,
     and then remove the crispy eggplant but leave the oven on

FOR THE SAUCE: 
5.  Place sausages in pan of water and BTB, cool, peel and slice into bite sized pieces
6.  In a large evaseé like pan, sauté the diced shallots and garlic in EVOO, to translucent
     and then the sausage 
7.  To the evaseé, add the marinaro sauce and  BTB, then reduce heat and simmer for 2-3 minutes 

TO ASSEMBLE:
8.   Spread some sauce in the bottom of large buttered baking dish
9.  Layer in half of the eggplant slices
10.  Add more sauce over the eggplant
11.  Layer in remaining eggplant and some more sauce but don't drown this top layer
12.  Sprinkle with the remaining Parmagiano Reggiano 
13.  Bake at 400F until bubbling, about 15 minutes 
14.  Brown top under broiler
NOTE:  The crispy eggplant takes a little more time, but it's worth it.