Directions
Cut each eggplant across into nine ¼ inch slices. Brush eggplant slices with two tablespoons of olive oil and arrange in a single layer on a large baking sheet. Season eggplant with ½ teaspoon salt and ¼ teaspoon black pepper. Place baking sheet under broiler and broil eggplant 2 minutes per side, or until just tender.
Brush 6 one-cup ramekins with remaining tablespoon olive oil. Line each ramekin with 3 overlapping slices of eggplant. Do not trim overhang. Heat oven to 375 degrees.
In a large bowl blend brown rice, ricotta cheese, mushrooms, asparagus, 1/3 cup grated Romano cheese, and ¼ teaspoon salt. Spoon about ¾ cup of the rice mixture into each ramekin, pressing lightly to compact. Fold eggplant overhang over rice and enclose completely. Place ramekins on a baking sheet and bake in a 375 degrees oven about 10-15 minutes, or until heated through. Meanwhile, heat marinara sauce to boiling in a small saucepan.
Run a knife around timbales and unmold onto a platter. Spoon marinara sauce over each. Sprinkle remaining grated Romano cheese over all. Garnish with fresh basil sprigs.