Eggplant parmesan
2 medium sized eggplants (about 1.5 pounds, total)
olive oil
salt
4-6 ripe, beautiful tomatoes, peeled and chopped
1 pound mozzarella cheese, sliced
1/4 pound Parmesan cheese, grated
fresh garlic, oregano, basil, and parsley to taste
Preheat oven to 400°F.
Slice eggplants about 1/4" thick. Place the slices on cooling racks, sprinkle with salt on both sides, and let sit for about 30 minutes. Rinse off extra salt, and pat dry with paper towels. Heat about 1/8" olive oil in a large frying pan, and fry the slices on both sides until golden. As each batch is done, drain it on paper towels while the remainder is frying. Place one layer of eggplant in an oven-proof casserole. Cover with slices of mozzarella and half of the herbs and tomatoes. Put remaining slices on top, add the remaining mozzarella, herbs, tomatoes, and the Parmesan cheese.

Bake for 40 minutes or until golden brown.

OR

Chile rellenos

8 large fresh chiles poblanos
4 cups grated cheese (mild cheddar, mozzarella, or Monterey Jack)
6 large eggs, separated, at room temperature
1/2 tsp. salt
1/4 cup flour
canola oil, about 1/2 cup
Roast and peel the chiles, being careful not to break the stems. Remove the seeds carefully. Grate the cheese and form into 8 ovals. Fit one oval into each of the prepared chilis. Add salt to the egg whites, then beat with an electric mixer until stiff enough to hold a peak. Gently beat the egg yolks with the flour. Fold the yolks into the whites. Heat the oil in a very large skillet. Pour half the egg mixture into the hot skillet. Place the eight stuffed chilis on the egg mixture. Pour the remaining egg mixture over the chilis. When brown on the underside, carefully flip the chilis and cook thoroughly on the second side.

OR

many more ideas here

http://emr.cs.iit.edu/~reingold/ruths-kitchen/vegetarian.html

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Bean there, done that! Beans make great meat replacements, probably because they're super-satisfying with high amounts of protein and fiber. You might not notice the meat's missing when you dine on chili bursting with beans. A bean burrito makes a fine meal, and vegetable stew can be quite filling when you add beans.
Veggie pot pie, featuring potatoes, peas, mushrooms and any other vegetables with a vegetarian gravy and a vegetarian pie crust (if desired).
Mexican dishes featuring beans and veggies instead of beef and chicken: burritos, nachos, enchiladas, etc.
Stir-fry up some Chinese entrées with veggies and tofu, and serve atop rice or noodles.
Stuff bell peppers with a mixture of rice with spices and vegetables. Add vegetarian sausage, tofu, or beans to make the dish more satisfying.
Layer your lasagna with veggies, not meat. Lasagna has so much going for it (sauce, cheese, noodles, spices, etc.) that you won't miss the meat. You can do the same with other pasta dishes, too. Macaroni & cheese doesn't need meat to pass muster. Neither does fettuccine Alfredo, nor cheese tortellini with pesto or marinara sauce.
Substitute hearty vegetables that have substantial texture and a rich, satisfying flavor (like eggplant, spinach, portabella mushrooms, zucchini) for the meat in your favorite dishes. Thick slices of broiled eggplant can replace chicken in eggplant parmesan, and spinach can stand in for ground beef in lasagna. Tofu can take the place of beef in chili. A grilled portabella mushroom served on a bun can even take the place of a burger.

And it's easier for you; you only have to cook one meal.