Eggplant not-quite Parmesan

A couple summers ago, I ate my first eggplant. My friend picked it out of his garden and prepared it with other fresh veggies and quinoa. Since then, I have tried making eggplant a few different ways. I made a great eggplant parmesan last winter, only to discover that I don't like breading - must be a leftover bad taste from when I was a kid and my mom would make her homemade, healthier version of chicken nuggets. So here is my latest attempt - a super simplified version of eggplant parmesan.

What you need:

• Eggplant
• Salt
• Extra Virgin Olive Oil (EVOO)
• Tomato sauce - I buy organic sauce and add garlic and onions that I sautee in EVOO
  
• Block of mozzarella cheese (or bag of pre-shredded to save time)
  
• Glass baking dish
  

What you do:

• Slice eggplant (width-wise to make circles) and sprinkle lightly with salt; let sit for 30 minutes (this takes away the bitterness eggplant can have).
• When the eggplant has "sweat," rinse off the slices.
• Lightly cover the bottom of your glass baking dish with sauce
• Place your eggplant slices on the sauce and drizzle/lightly rub with EVOO
• Cover eggplant slices with sauce and shredded mozzarella cheese
• Cover dish with aluminum foil and bake at 375 for 30-45 minutes (this was enough for a pie plate of eggplant slices)