Preheat oven to 400 degrees. Slice the eggplant into ¼ inch slices. Line a cutting board with paper towels and lay out the eggplant then sprinkle with seas salt. Let eggplant rest for 15 minutes then blot all moisture with additional paper towels.

After eggplant is dried off, place it on two cookie sheets lined with parchment paper. Brush the eggplant with olive oil.

Bake in the oven for 20 minutes, turning eggplant once halfway during cooking time.

Spray a 3 quart baking dish with cooking spray. Put a few spoons of sauce on the bottom of the pan. Line it with ⅓ of the eggplant.

In a small bowl, mix together the ricotta and Parmesan cheese.

Spoon half of the cheese mixture over the eggplant. Top with about ⅓ of the sauce. Then sprinkle with ⅓ of the mozzarella cheese.

Top with another layer of eggplant, remaining ricotta cheese mixture, sauce and mozzarella cheese.

Next do a layer of eggplant, remaining sauce and remaining mozzarella cheese. Sprinkle with parsley.

Cover with foil and bake for 30 minutes or until casserole is cooked and bubbly. Remove foil and bake for 5 more minutes or until cheese is golden brown.