Thought anyone who tried this recipe may be interested in the following:
Nutrition Facts

4 Servings

Amount Per Serving
  Calories    900.9
  Total Fat    16.5 g
         Saturated Fat    0.5 g
         Polyunsaturated Fat    5.0 g
         Monounsaturated Fat    8.5 g
  Cholesterol    0.3 mg
  Sodium    2,575.6 mg
  Potassium    1,177.5 mg
  Total Carbohydrate    136.9 g
         Dietary Fiber    16.6 g
         Sugars    16.1 g
  Protein    50.9 g
  Vitamin A    28.5 %
  Vitamin B-12    0.2 %
  Vitamin B-6    20.2 %
  Vitamin C    41.8 %
  Vitamin D    0.0 %
  Vitamin E    17.3 %
  Calcium    109.6 %
  Copper    21.8 %
  Folate    80.9 %
  Iron    52.1 %
  Magnesium    18.0 %
  Manganese    36.8 %
  Niacin    25.3 %
  Pantothenic Acid        12.9 %
  Phosphorus        14.7 %
  Riboflavin    49.6 %
  Selenium    11.9 %
  Thiamin    97.9 %
  Zinc    7.4 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This was delicious! I kept looking for a yummy vegan lasagna recipe (without tofu) and this is it! My vegetarian boyfriend loved it too without the soy cheese. Make sure to sweat the eggplant before you fry it. You do this by slicing up the eggplant, putting it in a colander, and sprinkling sea salt (or table salt) on it for 45 minutes. After the times up, rinse it off...it has a more savory texture and fries up better. Next time, I will add some flour and maybe some flaxseeds and water to the oil to make a more stable coating for the breadcrumbs to adhere to. They kept falling off, which is why I had to lower the score to a 4 instead of a 5. Other than that, this was perfect.

A nice addition is a 14 oz. can of Italian diced tomatoes with some Italian parsley used for a garnish on top. I used a bit of nutritional yeast as my "parmasan" and loved it.