My rendition (with smoke alarms! ha)
2 medium baby eggplant
1/4 c. olive oil with MRs. Dash, ground garlic and red pepper flakes sprinkled in
1 15 oz. container of skim ricotta with same spices as in oil
1/3 c. parm
1/3 c. shredded mozzarella
2 oz. chunk mozzarella, cut thin
I cut the eggplant WAY too thin so about 1/3 were unusable for this dish (BUT make GREAT chips!!!). Cooked at 450 in oven for 15 min (should be more like 10 I think). Only had single layer of eggplant so I layered sauce, salvaged eggplant, more sauce, ricotta mixture and topped with the mozzarella. I would have added a layer of chopped broccoli but DW doesn't mix stuff like that so I served on the side.
Anything coated in cheeses for me is yummy and this was too!