Quick Stove Top Eggplant (Aubergine) Parmesan - cooking recipe

Ingredients

1 medium eggplant, sliced into four pieces
2 tablespoons olive oil
1 cup ricotta cheese
1 1/2 cups pasta sauce
4 slices mozzarella cheese
1/4 cup grated parmesan cheese

Preparation

Salt both sides of the eggplant slices and set aside for 20 minutes.
Wash off the salt and pat dry.
Heat the olive oil and saute the slices till slightly soft and lightly browned.
Add more oil during cooking, if needed.
Top each slice with ricotta cheese.
Spoon about 3 tablespoons of sauce over the slices and top with the mozzarella cheese.
Add a little more sauce to the top and sprinkle with Parmesan cheese.
Cover the pan, turn down the heat to low and allow to cook for 10 minutes.