Slice the eggplant length wise into thin strips the size of lasagna noodles.  Butter each side and place a couple at a time in a cast iron pan for a few minutes each side just to soften.  Transfer to a plate while you finish all the strips of eggplant.  After all the eggplant is complete in the same pan cook the sausage, breaking it up with spatula and cooking until browned.  While the sausage is browning in one bowl empty the container of ricotta, stir in Parmesan cheese and egg--mix until well combined.  Pour off as much liquid as you can from the tomatoes and empty tomatoes into a bowl and add back in 1 tbsp of liquid.  Stir into tomatoes, all the spices.   After the sausage is ready it's time to assemble the lasagna.

Butter the bottom and sides of a small casserole dish.  Salt and pepper each slice of eggplant and make a layer in the bottom with some of the slices, top with a little of the tomato mixture, then a little sausage, then a couple spoon fulls of ricotta mixture, repeat layer over again until all is used ending with the meat on top.  Top with slices of the fresh mozzarella.  Bake at 375 degrees until golden and bubbly.  Let stand for 10-15 minutes before serving.  Serve along with a fresh garden salad.