• Preheat the oven to 350 degrees
• Slice the eggplant to 1/4 inch rounds
• Layout on cookie sheets and lightly salt each round
• After 15 minutes, turn over and salt the other side, wait another 15 minutes
• Rinse all rounds and leave to dry
• Lightly spray each side and place on parchment paper lined baking sheets
• Bake for 12 minutes then turn over for another 8 minutes

Assemble

• In an 8" baking dish add a layout of Marinara Sauce
• Add a layer of eggplant
• Add a layer of Mozzarella Cheese with a sprinkling of Parmigiano Reggiano
• add 2 more layers of sauce, Mozzarella and Parmigiano Reggiano
• Finish with a layer of Mozzarella Cheese
• Cover with Aluminum foil and bake for 30 minutes