Start about 30 minutes before you want to bake your dish and cut one large eggplant into 1/4 inch slices. Sprinkle with salt and let sit for 30 minutes. (By salting the eggplant you are removing some of the moisture which will cause it to absorb less fat during cooking.) Then rinse with cold water and pat dry with a paper towel.
In a bowl combine 3/4 cup dried bread crumbs, 3 tsp. garlic salt and 1/2 tsp. pepper. In a separate bowl beat one egg. Dip eggplant into egg and then bread crumb mixture then place in a large skillet with 2 T. EVOO (extra virgin olive oil) for 2 minutes on each side. Then transfer to a 9 x 13 greased baking dish.
Please note as a healthier alternative I have skipped this frying step and just placed the sliced eggplant into the bottom of the dish and sprinkled lightly with garlic salt and pepper. It still tasted fine and I baked it for the same amount of time.