Lighter Eggplant Parmesan

Ingredients

For 8 servings

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