"Had this for the first time at a take out pizza and pasta place in Southern California. We all loved it so much that we came up with our own version that is just as good as the take out one.This has become an all time favorite in our house."
Lightly butter a 9-by-13-inch baking dish and set aside.
Slice eggplant lengthwise (with the eggplant laying on its side), remove and discard two thin slices of skin from opposite sides of the eggplant. Then, slice the eggplant into ¼-inch thick slices.
Lay eggplant out on paper towels and salt generously with sea salt. Allow to sit for 30 min. Then rinse the slices and pat dry.
Place flour, beaten egg and crumbs in their own shallow bowls. Dredge both sides of eggplant in flour, shaking off excess, then coat eggplant with beaten egg and dip into bread crumbs to coat. Set aside as you repeat with remaining slices of eggplant.
Heat oil until sizzling hot, about 365 to 375 degrees. When the oil is hot, saute breaded eggplant in oil, turning as needed until slices are light golden brown. (Do not crowd the pan.) Drain slices on paper towels, then transfer to a refrigerator and cool for 10 minutes.
In a mixing bowl, combine ricotta and romano cheeses,
mixing in garlic and salt and pepper to taste.
Remove eggplant from refrigerator and generously mound some of the cheese mixture in the center of each slice of eggplant and roll up. Place, seam-side down, in prepared baking pan and place in preheated oven for 25 minutes, until piping hot through.
We serve this over spaghetti noodles then top with favorite sauce sprinkled with cheese. Or just as they are straight from the oven.