Eggplant Parmesan. I make it at home myself. In fact I think I'll make it this weekend.
The trick is to use several different kinds of cheese, usually mozzarella, ricotta, provolone, TONS of parm, and lots of garlic. Also you need to purge the eggplant by slicing it, salting heavily and then let it sit for hours. The salt draws out all the bitterness and moisture but leaves the eggplant flavor. I find that the bread crumbs make a huge difference as well, but I haven't found just the right kind yet.
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