Pesto Eggplant Slices

Two medium eggplants
Olive Oil
Kosher salt
Prepared pesto sauce
Fresh Mozzarella Cheese
Pecorino Romano

Peel eggplants and cut into long, ½ inch thick slices. Sprinkle with salt and place in a colander to drain for at least half an hour, preferably longer. Preheat oven to 425. Line a large baking dish with parchment paper that has been spritzed with olive oil. Roll drained eggplant slices in paper towels to remove excess water and then place eggplant in a single layer in the baking dish. Spread pesto over each slice of eggplant and then top with slices of mozzarella cheese. Sprinkle with romano and bake in oven for 20-25 minutes or until eggplant slices are tender and cheese is bubbly.