Stovetop Eggplant Parmesan 1 eggplant, sliced into six pieces 1 1/2 cups ricotta cheese 6 slices mozzarella cheese 2 cups pasta sauce 1/2 cup grated Parmesan cheese 2 tablespoons olive oil 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 sauté the slices until slightly soft and lightly browned. Top each slice with 2-3 tablespoons pasta sauce, then a 1/4 cup of ricotta cheese, then a piece of mozzarella cheese. Spoon remaining sauce over the slices and top with the Parmesan cheese. Cover the pan, turn down the heat to low and allow to cook for 10 minutes.