Preheat oven to 375°F.
Sprinkle the slices with coarse salt, and set aside for 10 minutes. Remove the excess moisture and salt with a paper towel.
Place 5 or 6 eggplant slices on top to cover the sauce.
Spread some of the ricotta cheese mixture over the eggplant slices, and top with the mozzarella cheese. Repeat the layers until all your ingredients are used.
Top with the sauce, mozzarella, and Parmesan.
Bake 40 minutes covered and then 10 minutes uncovered.
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!