1 eggplant, trimmed and cut into 12 slices about 1/3 inch thick
1/2 tsp. salt
1 tbsp. olive oil
1 pkg. Italian, turkey sausage, casing removed, cooked and crumbled
1 can tomato sauce
1 c. coarsely shredded mozzarella cheese

Sprinkle eggplant with salt and layer in a colander placed over a bowl; place plate on top of eggplant to weight it down; let stand for 1 hour. Dry slices with a paper towel, arrange on baking dish or sheet and brush with a mixture of olive oil and garlic. Broil until golden brown about 5 minutes per side. Arrange eggplant slices in a single, slightly overlapping layer on the bottom of a 9 inch pie plate. Top with sausage, drizzle with tomato sauce and sprinkle with cheese. Bake at 350 degrees until cheese is melted. Serves 4.