Prepare the eggplant by peeling and slicing. Sprinkle each side of the wheels with Kosher salt and place between layers of kitchen towels or paper towels. Let rest for several hours.
Roast the eggplant in a 400 degree oven for 15 minutes (7-8 minutes per side) on a parchment lined baking sheet. Allow to cool to the touch.
Prepare your baking dish by spraying with cooking spray. Then, begin layering: spread sauce on the bottom of the dish. Add a layer of roasted eggplant, followed by a layer of mozzarella cheese.
The top layer should be mozzarella. To that, add the parmesan cheese.
