This one is in the oven, we'll see how it comes out
Slice up a robust eggplant into thin slices, toss with a pinch of salt and a very small dribble of oil. Roast in a large aluminum baking dish (no need to seperate out on trays) at 400 while you make the sauce, tossing occasionally.
Fry up an onion and a red pepper. Add whatever wine you have around, a can of crushed tomatoes and a little can of tomato sauce, cinnamon, allspice, oregano, parsley, and garlic, salt, pepper. I also rehydrated a few dried mushrooms and added them and their soaking liquid. Let it cook for a little bit, then add a package of soy crumbles.
Take the eggplant slices out of the oven and transfer to a plate. Oil the bottom of the pan you used for the eggplants- I used a 9x13 aluminum disposable- and toss some pinches of breadcrumbs on it. Place a layer of eggplants on the bottom, spoon half the sauce on top, then the rest of the eggplants, then the rest of the sauce. Top with more breadcrumbs. Lower the oven to 350, Pop back in untill the eggplant slices are fully cooked and the sauce is thick.