Stovetop Eggplant Parmesan

1 eggplant, sliced into six pieces
1 1/2 cups ricotta cheese
6 slices mozzarella cheese
2 cups pasta sauce
1/2 cup grated Parmesan cheese
2 tablespoons olive oil

Salt both sides of the eggplant slices and set aside for 20 minutes. Wash off the salt and pat dry.

Heat the olive oil and saut