Sliced, salted, drained, rinsed, then placed in refrigerator overnight with damp paper towel and plastic wrap over bowl.
Next day, found eggplant parm recipe in JoC. Followed it as far as breading.
Decided to add browned ground beef.
Used jar-sauce, bertolli's with basil and garlic(?).
Fried the eggplant in olive oil (bertolli's extra-virgin) in cast-iron skillet until well browned.
Held intermediate product in 200 degree oven as each batch took ~10 minutes to fry.
Pre-heated the jar sauce to speed up cooking.
Layer of jar sauce, layer of eggplant slices, sprinkle half of ground beef, layer of sauce, more slices, more ground beef. No sauce left for top layer. Decided to sprinkle what pre-ground cheese we had in the fridge on top and pop into oven to heat through. Didn't use a hot enough oven to brown the cheese. Subjected cheese to broiler for a bit to get it bubbly.
Very trepidatious re: tastiness given the many corner-cuttings above.
Surprised to find it quite tasty; having leftovers for lunch today.
Am considerably emboldened in regards to cooking eggplant. Situation excellent, I attack.
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