Preheat oven to 375°F.
Heat a large grill pan or grill to medium-high. Trim a little skin off the eggplant so it sits stable on its side. Trim another slice of skin off the first side then cut the eggplant into 8 slices lengthwise, each about 1/4- to 1/2-inch-thick. Brush the slices with EVOO and season with salt and pepper. Grill until tender and seared with grill marks, about 3 minutes on each side. Cook in 2 batches if necessary.
While the eggplant is on the grill, mix the ricotta with Romano and parsley.