I tossed the eggplant, zucchini, yellow squash, and roma tomatoes through my food processor to get nice, thin, even slices.
Then I spent an unreasonably long time arranging the vegetable slices in my 9"x13" pan, fanning them out just so and hiding the last bits of vegetable slices between the rows.
It took a long time, but this was pretty much the last week I'd be able to get these vegetables from the farmer's market and I'd been wanting to try this recipe for a long time. We served it with quinoa. It was amazing, and if you are a grad student (or anyone else) with time on your hands or the desire for intense procrastination, I highly recommend this dish!