Peel eggplant; cut in 3 cm slices. Lightly brown eggplant slices in hot oil in a large skillet. Remove from skillet. Add ground beef and onion to skillet; cook, stirring frequently, until beef is browned. Add tomatoes, rice, garlic salt, salt and pepper; bring to a boil. Place half of eggplant slices in greased 2- half qt. casserole. Top with half of beef mixture. Repeat layers. Cover and bake in 180ºC oven for 1 hour.