Stovetop Eggplant Parmigiana

Ingredients

• 3-4 medium sized Sicilian eggplant (the round variety with the light purple skin)
• Kosher salt
• 2-3 cups of tomato sauce
• 2 cups of sliced provola (you can substitute provola with whole milk mozzarella, but I'd stay away from the supermarket variety)
• Freshly ground pepper