Eggplant parm is pretty easy. You just need a good tomato sauce.
Slice the eggplant length or width wise into about quarter inch slices. I find width-wise is easier cause it fits better in the pan. Sprinkle with salt and weigh down in a colander so the bitter stuff comes out.
Egg and bread crumb the eggplant lightly (you don't want the batter to be thick) then fry it off in batches in olive oil till nicely golden brown and crisped up.
Spoon enough sauce into the dish you are using to cover the bottom, then layer the eggplant, more sauce, mozzarella cheese, eggplant, sauce, cheese, etc until the last layer which should be mozzarella and parmesan cheese. You can also sprinkle some bread crumbs on the cheese. Bake it off in a 350 degree oven until the whole thing is golden and bubbly.
I would also suggest throwing in some fresh herbs, like basil, somewhere in the middle.