Lay eggplant pieces out onto a large baking sheet lined with paper towels. Sprinkle with salt, then cover with another set of paper towels. Place another baking sheet on top and anchor with something heavy. Set aside for about an hour. This will remove the excess moisture from the eggplant.

Preheat oven to 375 degrees. Spray two 9x13 inch dishes with olive oil. Have one large baking sheet set aside for placing breaded eggplant as you go, and line another large baking sheet with paper towels for blotting cooked eggplant. Set aside. Head about 2 tablespoons of olive oil in a large skillet over medium heat.

Set up your breading station: In 3 separate dishes, have flour, egg and breadcrumbs ready. For each piece of eggplant: dredge in flour, shaking off excess. Dip into egg, allowing excess to drip off. Finally, coat in breadcrumbs. Set each piece onto lined baking sheet as you go. {I find that letting the breading "set" actually makes it easier when sautéing.}

In several batches, pan-fry breaded eggplant on each side until golden brown and crisp. You may need to add extra oil to the pan in between batches. Place cooked pieces on paper towel-lined baking sheet to drain of excess oil.

Ladle about half of the marinara sauce into each baking dish to cover the bottom. Place as many eggplant slices as will fit side by side on top of the sauce. Spoon about 2 tablespoons each of ricotta cheese, Parmesan cheese and Romano cheese on top of each piece of eggplant. Ladle the other half of the marinara over the eggplant slices. Top each piece with mozzarella. Sprinkle with extra herbs if desired.

Bake for about 25 minutes or until the sauce is bubbly and the cheese is melted.