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