Hi, inventing a dish today. I have some beautiful eggplant that I intend to slice, salt and bake off. I have ricotta cheese to use, along with relatively small amounts of mozz and parm. I have a jar of good sauce, and a pound of ground lamb. I plan to brown some onions and mix with the seasoned, browned lamb. Plenty of fresh rosemary and thyme on hand. Anyone have some suggestions on how to layer? Other ideas? Maybe eggplant, meat, sauce cheese, then eggplant again topped with mozz? Can I skip precooking the eggplant if I slice very thin, salt, and press out excess water first?