Preheat the oven to 375 degrees F.
Cut the eggplant into 12 thin slices with a mandolin. Place the slices on a thin, clean kitchen towel. Sprinkle with 1/2 tsp salt. Let sit for 10 minutes. Turn the slices over, sprinkle with 1/2 tsp salt. Let sit for another 10 minutes. Blot the salt and water from the slices.
Meanwhile, brown the ground beef in a large saucepan over medium-high heat. Add the remaining salt, onion powder, oregano, and basil.
When the meat is fully browned, add the chopped tomatoes, tomato paste and garlic. Stir well. Cover and simmer for at least 30 minutes.
Add a spoonful of sauce to the bottom of a 9"x13" casserole dish. Add three slices of the eggplant. Top with 1/4 of the sauce, 1/3 of the ricotta cheese, 1/4 of the mozzarella, and 1/3 of the Parmesan cheese. Add two more layers of ingredients. Top with only last layer of eggplant, a thin layer of sauce, and the remaining cheese.
Cover the dish with tin foil. Bake for 25 minutes. Remove the tin toil and baked for an additional 10 minutes. Remove and let stand for 5 minutes before serving.