Vegan Eggplant Recipe

With both eggplant and tomatoes being in abundance right now, I'm often looking for different ways to prepare them.
Below is a delicious vegan eggplant recipe I prepared last week. If anyone wishes to replace the soy products I've listed with dairy products instead, it would be just as delicious.
Ingredients;
4 medium eggplants, sliced lengthwise
8 large tomatoes, sliced
3 tbs olive oil, more to drizzle
4 large cloves of garlic, minced
Sea salt and pepper to taste
Crushed red pepper
8 slices of soy cheese
Grated soy cheese
1 cup of packed fresh basil, chopped

Filling;
1 tub of soft tofu, drained and rinsed
1/3 cup grated soy cheese
Sea salt and pepper to taste

Preheat oven to 425. Place eggplant slices on a large, greased baking sheet. Bake for 10 minutes on each side.
Meanwhile, slice tomatoes, mince garlic, chop basil and prepare filling. Once the eggplant in done, remove from the oven and let cool enough to handle. Place 3 tbs of olive oil on the bottom of a baking dish, then cover the bottom with a layer of tomato slices. Follow with salt and pepper. Place a single layer of eggplant on top. Spread some tofu mix over the eggplant, followed by some minced garlic, grated soy cheese, salt and pepper, a bit of fresh basil, 3 or 4 soy cheese slices, a drizzle of olive oil, some crushed red pepper if desired and another layer of tomatoes. Keep repeating this process until all ingredients are used up.
Cover and bake at 435 for 20 minutes. After 20 minutes, remove the cover and continue to bake for an additional 20 minutes. When the dish is finished remove from oven and let sit uncovered for 15 minutes before serving.