Preheat oven to 350 degrees.
Wash eggplants with skin on. Cut into 1/4 inch thick slices. Layer slices in colander and sprinkle each layer with salt. Let drain for 30 minutes. Rinse eggplant and pat dry with paper towels.
In a large skillet over medium heat, pour olive oil to a dept of 1/2 inch. Fry slices in single layer until they are browned on both sides. Drain on paper. Continue until all slices are fried and drained.
Spread a thin layer of marinara sauce on bottom of baking dish. Add layer of eggplant, then top with layer of mozzarella cheese and marinara sauce. Sprinkle with grated Romano and repeat layers ending with eggplant, sauce and grated cheese. Bake in preheated oven for 45 to 60 minutes. Makes 8 to 10 servings. Enjoy!