A few more steps than I usually take on (I'm a lazy cook) but looked worth a try. It came out good. I cut the recipe in half and used vegan meat crumbles and parmesan. I think next time instead of cutting the eggplant into rounds, I will cut it lengthwise, which may give more coverage for each layer - I used two medium sized eggplants and the rounds weren't quite enough to cover a full three layers.
