Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices, leaving the skin on.
Sweat eggplant: arrange slices on a prepared baking sheet and sprinkle with a pinch of coarse salt on both sides. Let sit and "sweat" excess moisture for 30 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).
Bread eggplant: arrange two large bowls containing whisked eggs and breadcrumb mixture (dredging in flour as a first step is optional). First, dip eggplant rounds into eggs, and then dip into breadcrumbs – pack onto eggplant and then gently shake off excess crumbs. Wipe hands with paper towel then repeat.
Pan frying method: in a large skillet pan, add 3-4 tablespoon of oil at a time, and when the oil is hot and glistening, cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil. Repeat until all eggplant has been fried.
Assemble: in a large casserole dish, spread a generous layer of marinara on the bottom. Then layer: eggplant slices, a spoonful of sauce, mozzarella, basil leaf, and grated Pecorino Romano. Repeat an additional layer (breaded eggplant, marinara, mozzarella, basil, and grated Pecorino).
Bake: Then bake at 400°F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil & and serve!