Slice the eggplant into slices, lay out paper towels and put the eggplant slices one at a time on the paper towels and put salt on them, then turn them over and put salt on the other side and cover with more paper towels and let that sit a while. It will drain liquid out of the eggplant.
Heat your oven to 375 F. Oil a couple of cookie sheets. Put some store bought bread crumbs in a bowl mixed up with some parmesan cheese (if you can get real parmesan from Italy it really is good, if not just use American) and some Italian spices like dried oregano and basil. In another bowl, stir up a couple of eggs and a little milk and maybe some garlic powder. Use one hand. Let the eggplant slices sit in the eggs a little and then dunk them in the bread crumbs and turn them over and coat them real well. Lay each one single deep on the cookie sheet and put the cookie sheets in the oven for 20 minutes and then turn each slice and put them back in the oven for 20 minutes.
Now, get out a casserole dish. Use some red sauce and spread it on the dish and cover it up with a layer of eggplant. Now put some ricotta cheese on that layer and maybe a little shredded mozzarella and another layer of sauce and then another layer of eggplant and some more sauce and a good layer of mozzarella.
Now put that in the oven, you should probably turn it up a bit maybe 400 and let it cook another 20 minutes.
That should turn out pretty good.
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