This was delish and comparable to most eggplant parms that I've had. It took about 30 minutes to roast the eggplant, and though I used a smaller pan (10x8-ish?), there was no way this was going to make 3 layers. Instead, I just stacked the eggplant on one side of the pan to get two tight layers. I also had to put a little more mozzarella than it called for to get the top cheesy enough. Also, felt like one "serving" wasn't enough so I ate two, but for 7 points total, it was still a great meal.