1) If possible, try to select eggplant as evenly shaped as possible -- not too much wider at one end than the other.
2) Pecorino is the original cheese, but mozzarella works, too.
3) I used almond meal/flour in place of all purpose flour, to make this recipe Paleo friendly -- it worked perfectly! You can leave off the cheeses, or if you don't mind "coloring outside the lines" a bit, try using a little goat cheese to replace the pecorino, and leave off the parmesan.
4) If you prefer, you can slice the eggplant lengthwise, then layer the planks in the opposite direction on the second layer.
Crushing the dried herbs in your hand before putting them into the recipe helps release their wonderful flavor and aroma.