Naked Eggplant Parmesan - cooking recipe

Ingredients

2 eggplants
1/4 cup olive oil
1/2 cup romano cheese
1 cup shredded mozzarella cheese
8 -9 basil leaves
2 cups marinara sauce
16 ounces fresh mozzarella cheese

Preparation

Slice ends from the eggplant, then slice long ways into 1/2 inch slices. (Appx 8).
Salt both sides and lay on a tray for 1/2 hour.
Rinse slices and pat dry.
Use Olive Oil mister to mist both sides of the eggplant (or brush on with a pastry brush).
Place cooking spray in a pan and heat pan to medium high. Cook eggplant a few at a time until golden and brown on both sides.
Spray a baking sheet with cooking spray, and lay browned eggplant in a single layer on the pan.
Evenly distribute the romano and shredded mozzarella over the pieces.
Top each piece with 1/4 cup of Marinara.
Slice the fresh mozzarella into 16 slices, and place 2 on each eggplant.
Place one large (or two small) basil leaves on top of the mozzarella.
Spray a piece of foil, and place over the tray.
Bake covered at 350 degrees for 20 minutes.
Uncover and bake another 15 - 20 minutes.
To serve, stack two eggplant slices on a plate.