I have made this several times recently, and it was extremely well received. Upon request, here are the approximate recipes.
One thing I do want to suggest that I didn't include above is that at the beginning of prepping the eggplant take a peeler or a knife and cut about half the skin off in alternating ribbons down the eggplant. What this does is section the remaining skin of the eggplant in manageable pieces, so that you don't end up pulling the whole skin off of a slice in one piece while you're trying to cut and eat it.
Buon Appetito!
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