there's no real specific recipe for this...
to get the bitterness out of eggplant, slice and sprinkle with salt on both sides. let it rest for half an hour or so to draw out moisture. rinse before cooking. who knew? i never knew you were supposed to do this. apparently it also helps during the cooking process with softening. i've cooked eggplant a few times where it didn't quite cook through the way i've known eggplant to be when cooked. voila! it works!
mushrooms cooked with rosemary, basil and red pepper flakes for some heat
eggplant cooked in a skillet with just a bit of oil
the layering process. sauce, eggplant, mushrooms, ricotta, repeat. then topped with a hearty amount of low fat mozzarella.
also topped it off with some parmesan before baking it at 350 degrees F until cheese melted and browned and the sauce bubbling.