• Preheat the oven to 400 degrees.
• Line a baking tray with parchment paper and set it aside.
• Gently spray a 9-inch cast iron skillet with cooking spray and set it aside.

Prepare the eggplant:

• Remove the ends from your eggplants and peel the skin off using a peeler.
• Cut the eggplant in half and then slice it lengthwise. Next, you’ll cube or dice the eggplant into evenly sized pieces. About the size of a half dollar.
• Once diced, add the eggplant into a mixing bowl and season it with salt and olive oil. Toss until everything is well coated.
• Let the eggplant rest in the bowl for one hour. The salt will extract any excess moisture and bitterness from the eggplant. Set aside.

Prepare the pomodoro sauce:

• In a sauce pot, combine the whole peeled pomodoro tomatoes, garlic, salt, butter, and oregano. Stir well over low heat. Using a wooden spoon, break the whole peeled tomatoes into smaller pieces. Once well combined, turn off the heat and set the sauce aside.

Prepare the cheese blend:

• In a small mixing bowl, combine the Romano, parmesan, and mozzarella cheese. Stir well and set it aside.

Roast the eggplant:

• Once the eggplant has rested for an hour, using your hands, gently squeeze out any excess moisture.
• Place the squeezed eggplant on the prepared baking tray.
• Roast for 30-35 minutes at 400.
• Next, you’ll remove the eggplant from the oven and toss it in the pot with the sauce. Add about half of the three-cheese blend and stir until everything is well coated.
• Pour the eggplant / sauce / cheese mixture into the prepared 9-inch cast iron skillet.
• Top with the remaining three cheese blend, cover with foil and bake for 30-35 minutes at 400 degrees.
• Remove the foil, and broil for an additional 1-2 minutes so the cheese on top would get extra bubbly and crispy.
• Serve hot and enjoy!