I've used eggplant instead of cabbage and absolutely loved it!!!! (For dinner, breakfast the next day, lunch....

I cut the eggplant in half, into then thin slices (like half moons, about 1cm thick.) I grill them in the oven for about 12 minutes and assemble like a pasta lasagna. I've found that letting the lasagna sit for 5-10 minutes after baking lets it firm up a bit and not so runny. Enjoy!