Preheat oven to 425. Line a baking sheet with foil
In a bowl combine all brushing sauce ingredients
Brush eggplant slices with sauce on both sides and place on foil lined baking sheet
Cover each slice of eggplant with a single layer of pepperoni
Roast until eggplant is tender, about 25 minutes
Lay a strip of cheese on the end of each eggplant and roll up
Sprinkle with the romaine cheese garnish, and secure with a toothpick
The rolls can be made to this point and either heated to eat now or refrigerated up to 2 days. To heat the eggplant rolls to serve arrange on a microwave safe plate and heat just until cheese is melted but not oozing out. Garnish with parsley and sprinkle with more romano cheese. Serve with marinara sauce for dipping. My recipe is attached below
https://cookpad.com/us/recipes/366612-simple-basic-marinara-sauce
