Winner! Peeled my eggplant, (cut off the top and bottom so it would sit still, then used a knife to cut from top to bottom). Sliced eggplant thinner to ¼” to 3/8” slices, and breaded and baked them on a foil-lined jelly roll pan following the recipe. When assembling, I used ¼ cup more shredded parm for +1 PPS, and I stacked mine in 5 individual stacks rather than a lasagna type style. I spread each layer with a little sauce, sprinkle with Italian seasonings, parm & mozzarella. Delicious!