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Lighter Eggplant Parmesan

Ingredients

• 4 pounds eggplant, 1 large or 2 medium
• olive oil spray
• 2 teaspoon kosher salt
• 24 ounces part-skim ricotta, Polly-o is the only brand I use
• 0.5 cup + 2 tbsp Pecorino Romano
• 0.5 cup fresh parsley, chopped
• 2 large egg
• 4-1 cups part-skim mozzarella, I used Sargento
• 8 cups homemade tomato sauce

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