First, I washed and peeled the eggplant. Then I thinly sliced it and laid the cutlets on tea towels. I lightly lightly salted them, sprinkled them with garlic powder and Italian seasoning. I covered them with another tea towel and piled the tea towel with cookbooks and Le Creuset cookware.
Two hours later, I breaded them with egg and a mixture of my leftover crumbs-- bread crumbs, bagel crumbs, goldfish crumbs and everything pretzel chip crumbs.
Then I fried them in lots of oil.
Meanwhile, I browned some ground sausage. Added peppers and tomatoes also from my garden. And no salt added tomato sauce. And Italian seasoning.
Layered eggplant with the sauce to fill the casserole dish. Baked at 350 for an hour.
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