slice eggplant, salt, and drain on paper towels.
Saute in olive oil until golden brown, about 20 minutes.
saute in olive oil until golden brown, about 20 minutes
assemble in 9 x 13 casserole sprayed with olive oil,
layer eggplant, cheese, and tomato sauce if you so
desire, and cover with panko crumbs, and more cheese.
Bake in 350 degree oven for about 45 minutes, until egg
custard is set, and cheese is golden brown.