I totally screwed this recipe up and it was still delicious. The eggplant needs to be sliced on a mandolin or electric slicer, about 1/4 inch thick slices. I tried to do it with a knife, and half of it was rolled, the other half layered. Still marvelous, tastes like it has meat in it, though it does not. I do not like ricotta and did not have parmesan or mozzarella, so I subbed low fat cottage cheese for the ricotta and cheddar for the mozzarella and parmesan. I think some garlic would be good.