Slice eggplant into 1/2 inch thick slices.

Place the sliced eggplant into a colander and sprinkle with salt. Allow the eggplant to sit for about 30 to 45 minutes to allow the moisture of the eggplant to drain off.

Preheat the oven to 375 degrees.

Using paper towels wipe the salt off of the eggplant and place each slice on a baking sheet lined with parchment paper. Press the paper towels down on each slice to absorb as much of the moisture as possible before baking it.

Bake the sliced eggplant on two large baking sheets for about 20 minutes at 375 degrees.

In a small bowl combine the ricotta cheese, egg, basil, oregano, parsley, onion powder, and garlic powder until fully combined.

After the eggplant has baked, layer the cooked eggplant in a baking dish.

Spread a layer of ricotta cheese mixture over the top of each layer of eggplant.

Spread a thin layer of Rao’s marinara sauce over the ricotta cheese layer.

Sprinkle parmesan and mozzarella cheese over the top and repeat layers until all the ingredients are incorporated.

Finish the top layer with shredded cheese.

Bake the eggplant at 375 for about 20 to 25 minutes or until the center is hot and the cheese has fully melted.