Preheat the oven to 400 degrees.

Place the eggplant slices onto a parchment lined baking sheet. Drizzle with the olive oil and salt and pepper to taste. Bake for 10 minutes and let cool.

While the eggplant is baking, cook the sausage until completely browned in a skillet on the stove.

Add the minced garlic and salt and pepper to taste. Saute another 30 seconds.

Stir the marinara sauce into the meat mixture and remove from the heat.

In a bowl, mix together the ricotta cheese, egg, parmesan and salt and pepper to taste. Reserve a small amount of the ricotta mixture to garnish the top of the dish.

Place a layer of the eggplant noodles in the bottom of a well greased oven-proof skillet.

Top the eggplant layer with ½ of the meat mixture.

Add half of the remaining ricotta mixture to the top of the meat.

Place another layer of eggplant noodles in the skillet.

Spread the rest of the ricotta mixture on the “noodles” and then top with the meat.

Add dollops of the reserved ricotta mixture to the top of the dish.

Bake for 15-20 minutes.

Let sit for 10 minutes before serving.