We tried a variation of the NYT recipe for zucchini parmesan, using 2.5 lb eggplant in lieu of zucchini: https://cooking.nytimes.com/recipes/1017523-zucchini-parmesan?login=email
We followed our modifications to the original recipe, details here: http://piglettedc.tumblr.com/post/163022801851/zucchini-parmesan-casserole-we-had-an-abundance We found that the eggplant slices took more time to roast, becoming brown on both sides after about 20 mins at 450.
As a shortcut, we used 56 oz canned crushed tomatoes instead of fresh tomatoes; we also balanced out the sauce flavor with a dash of red wine vinegar, sugar, and fruit-infused white balsamic vinegar. (July 2017)
Cooking Adventures 