Dado's Eggplant Casserole

This recipe is from Fresh from the Garden - Time honored recipes from the Readers of Texas Gardener. It was contributed by Cathy Campbell of Nacogdoches. The recipe is given as in the cookbook, my comments are in parentheses.

1/4 cup oil
1 eggplant
Small amount of flour
1/2 cup chopped onion
1 clove garlic, minced
1/2 pound ground beef (I use a pak of frozen veggie crumbles - I think it's 12 oz)
3 large tomatoes, sliced, or 1 can of tomatoes (I use canned, diced tomatoes)
1/4 teaspoon summer savory
1/4 teaspoon oregano
3/4 cup grated cheddar cheese (or equivalent soy cheese)
1/3 cup bread crumbs

Slice eggplant and rub with flour (I slice mine about 1/4 to 1/3 inch thick). In skillet, heat oil. Brown eggplant slices slightly on one side. Turn and salt. (I find I have to add more oil at this point; the eggplant really soaks it up). Cook covered for 5 to 10 minutes over slow fire. Remove from skillet. Brown onion, garlic and meat (or veggie crumbles). Add tomatoes, savory and oregano and cook for 10 to 15 minutes (covered - and make it 5 minutes). Place eggplant in casserole and layer meat, bread crumbs and cheese; repeat. Bake at 350 degrees for 30 minutes.