Eggplant Parmesan 2.0

Recently I revisited my eggplant parmesan recipe. I usually oven-fry slices of eggplants and then oven bake those eggplants with some cheese and some tomato sauce in a casserole dish. The result has been always very good, but I wondered if there would be any way to simplify the two steps. This time after the first step, I kept oven-fried eggplants on the baking sheet, placed some sauce and cheese on each eggplant and bake them further until the cheese melted and got lightly brown. The result was as crispy and flavorful as before. No more casserole dish to wash!