Preheat the oven to 400°F. Spray a baking dish with non stick spray

Set up dredging station. Mix flour and seasoning in one bowl. In another bowl whisk the eggs. In a third bowl mix the breadcrumbs and Romano cheese. Dip eggplant in the flour bowl, then egg wash and then breadcrumbs.

Fry in a pan with hot oil, 1/4” deep, until golden brown on both sides. Remove and place on a paper towel.

Spread about 1/2 the marinara sauce on bottom of baking dish. Layer the dish with the eggplant. Pour remaining marinara sauce over the eggplant.

Top with basil, mozzarella cheese, parmesan cheese, pepperoni, and oregano. Put in oven and cook until cheese is melted and browned, about 30 minutes. Let cool for 10 minutes.