Eggplant Gratin

• 1 large eggplant
• 1/2 teaspoon pepper and salt to taste
• 1 cup marinara sauce, I used mine available in my profile or in search
• 12 slices pepperoni
• 1/4 cup plus 2 tablespoons freshly grated romano cheese, divided use
• 1/4 cup ricotta cheese
• 1/2 teaspoon italian seasoning spice blend
• 1 large egg
• 1 teaspoon hot sauce, such as franks brand
• 1 tablespoon olive oil
• 3 green onions, sliced
• 1/2 cup italian four cheese blend, shredded
• 1/4 cup heavy cream

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

eggplant, pepper, marinara sauce, pepperoni, romano cheese, ricotta cheese, italian seasoning spice blend, egg, hot sauce, olive oil, green onions, four cheese, heavy cream

Taken from cookpad.com/us/recipes/481462-eggplant-gratin (may not work)