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1.
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Prepare your homemade sauce, do not even think of using a jar of store bought!
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2.Slice the eggplant into 1/4 inch thick slices and lightly salt the slices and put them in a colander to release excess moisture.
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Keep them in the colander for about 1/2 hour.
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Then, remove the eggplant from the colander and lay slices on paper towels to soak up any extra moisture.
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3.Preheat oven to 450 degrees F. Brush eggplant lightly with olive oil on both sides and place on cookie sheets.
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4.Bake for 20-25 minutes, turning half way through until eggplant is golden brown.
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5.
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In a medium bowl combine ricotta, egg, parsley, basil and 1/4 cup of grated Pecorino Romano cheese.
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6.
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In a 9x13 baking dish, lay a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish.
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Top with 1/3 of the ricotta cheese mixture, some mozzarella cheese and sauce.
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Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up.
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Top with sauce and the mozzarella cheese and the remaining grated Pecorino cheese.
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7.
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Cover the dish with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400 degrees .
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Then remove foil and bake an additional 8-10 minutes.
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8.
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Let sit about 10 minutes then its time to feast!
