Italian Sausage and Eggplant Casserole

eggplants (, sliced lengthwise, about 1/8-inch thickness (use a mandolin to get perfectly uniform slices))

salt

olive oil

yellow onion (, diced)

garlic cloves (, minced)

salt

- pound italian sausage (, casings removed)

((14.5-ounces) diced tomatoes, undrained)

Bechamel Sauce - click for recipe

shredded Italian Blend Cheese