Eggplant Parm Bow Tie Casserole

It's hot as heck today and I made this casserole (95 degrees), but I will be happy this week when I can just reheat it for a fast dinner. I've added some tips along the way. Make it your way, it will be good!
ingredients:

4 Italian (small) eggplants, peeled and sliced about 1/4 inch.
large jar tomato sauce, or homemade. I used Mario Batalli's sauce, on sale for $2.30. It was pretty good.
1 clove garlic, sliced and chopped
1 handful fresh parsley, chopped
1/4 torn basil, or use t tsp dried
1 cup ricotta or cottage cheese. I have made it with both. The cottage cheese made more of a sauce while the ricotta was more of  a filling.
1/4 cup parmesean cheese, plus 1/2 cup parmesean cheese

8 slices fresh mozzarella cheese
1 box Bow Tie pasta, cooked until al dente, and drained.
1/2 cup olive oil, may need more or less.

Add 1/4 cup parm to the breadcrumbs, add some cracked pepper. Add the parsley, other 21 beaten eggs, some pepper and nutmeg to the cottage cheese and mix in food processor or mini chopper. (Or you can do by hand). Set aside. Dip the eggplant slices, first in egg, then in bread crumbs. Add half the olive oil to cover bottom of nonstick skillet and fry on both sides until brown. Set aside on a plate. In a large oval or rectangular casserole dish, ladle some sauce, half the eggplant, half the pasta, 3 slices mozzarella, half the ricotta/cottage =cheese mixture. Repeat layers, ending with sauce and mozzarella, Sprinkle some parm on top. Cover with foil and bake in preheated 375 degree oven for 30 min. TO prevent sticking to the foil, run a little olive oil or butter on the inside of the foil, or cover loosely. I have found that if I put the parm on top of the mozzarella it wont stick as much. Remove foil and cook additional 10 min. Let rest for 10 min before serving.