Name this eggplant

Hi everyone!
I am apologizing in advance for not having any pictures of this dish I made. Although, I doubt it's as photogenic as Kitten or this sunset:

I'd like to share with you a discovery of mine.

I set out on Sunday to make the Eggplant Involtini recipe from the New York Times Cookbook that I got for Christmas last year. I bought a really nice eggplant and the farmer's market and picked up some other great stuff. But one thing that my instinct told me to buy was fresh mint--and I didn't. I bought cilantro instead. And when I went through the recipe and what it needed, it called for three eggplant but I had one, it asked for pine nuts, fresh mozzarella, raisins and, of course, mint--stuff I didn't have.

I had no choice but to amend the recipe. I mean, I couldn't go to the grocery store for stuff I need, right? Who wants to spend money on stuff you don't really need when you can be flexible? Not me.

My improvisation actually created a whole new recipe. What is supposed to be a little casserole of eggplant strips rolled up with stuffing, covered with tomato and cheese, turned into a layered eggplant casserole almost like a lasagna. But instead of noodles, I used strips of eggplant.

I read this nice article by David Hagedorn today about how recipes are just guideposts or recommendations. He lets the freshest ingredients provide direction, inventing along the way. Just like me. Why not make it your own?

I realized after eating this for lunch for two days in a row and potato soup for dinner that I had been meat free for three days! Without even paying attention. Adam and I ruined it by crumbling bacon on a salad the other day, but didn't even notice that we had been meatless!
If you try this, be prepared for a unique texture and flavor profile. I think that's my favorite part of the whole dish. 

Here's the recipe
1 eggplant (about 1 lb. peeled and sliced into 1/4 inch slices)
veg and olive oil for sautee
1/2 chopped red onion
1 yellow or orange pepper, chopped
1/3 cup currants soaked in 1/2 cup boiling water
1/3 cup feta cheese
1/3 cup breadcrumbs
1 egg
1tbsp. lemon zest
3 tbls. chopped cilantro (leaves and stems)
1 can chopped tomatos

Preheat oven to 375 degrees

Step 1: heat oil in skillet over medium. Sautee planks of eggplant on both sides til soft and brown. Remove to plate when done and collect all til thru

Step 2: in remaining oil, sautee chopped onion and pepper until soft, maybe 5 minutes

Step 3: in medium bowl, mix cheese, currants, breadcrumbs, onion, pepper, egg, lemon zest and cilantro. Add maybe a sprinkle of salt and pepper, depending on your taste

Step 4: in 9x9 glass pan, make a layer of eggplant. it's okay if there are spaces between them, it doesn't have to completely cover the bottom of the pan

Step 5: spread bowlful of filling mixture across the eggplant layer.

Step 6: cover the filling with remaining eggplant layers

Step 7: pour chopped tomatoes over the top of the pan.

Step 8: bake for about 25-30 minutes

Step 9: allow to cool for 10 minutes and serve with a little cilantro garnish

Note: If you want to cover this with mozzarella, I think you could. It may make it too rich, but if you want it--by all means add it.

I hope you like it. What should we call it?