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1
Spray a baking dish with non stick spray.
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2
Preheat oven to 425
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3
Peel eggpant and slice crosswise into 1 inch slices
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4
Add pepperoni to large non stick skillet and cook on medium low until crisp, about 5 minutes.
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5
Remove and save for later
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6
Season slices with salt and pepper.
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7
Heat the oil in the skillet the ppepperoni was cooked in.
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8
Non stick is important to pan roasting the eggplant with very little oil.
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9
On medium heat cook eggplant slices on both sides until golden and tender.
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10
Resist the thought that you need more oil, for best flavor you want them almost dry roasted in the skillet
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11
While that is vooking whisk together in a bowl the ricotta cheese, egg, cream, 1/4 cup romano cheese, hot sauce , 1/4 teaspoon pepper and Italian seasoning.
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12
Blend well.
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13
Set aside
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14
Add a thin layer of marinara sauce to the prepared baking dish
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15
Layer cooked eggpant, slightly overlapping in dish
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16
Cover with remainig marinara sauce
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17
Spread ricotta cheese mixture evenly over top
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18
Sprinkle with remaining 2 tablespoons romano cheese and the italian four cheese blend
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19
Add reserved pepperoni slices on top of cheese
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20
Bake for 20 to 25 minutes until cheese is melted and sauce is bubbling
