Rince and cut eggplant into 1/2 inch slices. I say to use 1-2 eggplant depending on the size.  If only smaller eggplants are available then use 2. 

Lay slices on paper towel and salt both sides. Let rest for 10 minutes to absorb any excess water. 

Place slices on baking sheet and bake at 350 degrees for about 15-20 minutes, flipping half way through.  

While the eggplant are cooking, prepare a small casserole dish with a small layer of sauce on the bottom.

Once they are done baking, start layering!  Place one layer of eggplant in prepared casserole dish and top with sauce, then a little of  the mozzarella cheese and REPEAT until all eggplant is used.  I usually only have 2-3 layers.  (leave some sauce and moz cheese for the topping)

Once finished layering, top with remaining sauce, moz cheese, parmesan cheese and oregano or Italian seasoning.

Bake for another 15 minutes on 350 degrees to heat through and ENJOY!