Slice eggplant. I like it medium thick, about 1 inch if I'm baking it without stacking it.
Sweat the eggplant. Lay out on cloth or paper towels and salt heavily on both sides. Use more cloth or paper towels to absorb the liquid.
Make sure to wipe off salt with paper towels before dipping into egg.
Beat 2 eggs. You may not need all, so beat more as you need them.
Add salt and pepper into eggs.
Mix panko with cheese. I like to use ½ cup cheese to 1 cup pork panko, but you can decide for yourself. Keep in mind that pecorino is salty, but I think that adds flavor. You do not need to use the cheese if you don't want to,
Dip into egg, then breadcrumbs and fry eggplant over medium low heat. I use a non-stick pan that does not require any oil. This is the best way to fry the eggplant crispy. You can use oil in a frying pan, but I've discovered it's better to use no oil. Medium low heat and patience. The eggplant will get crunchy.
Season with sea salt