• Slice off skin. Slice eggplant medium thick about a 3/4 inch or half inch.
• 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.
• Beat 2 eggs. Use more as needed. You may need four eggs.
• Add salt and pepper into eggs.
• Mix pork panko with cheese. I like to use 1/2 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 CAN skip the pecorino, if you want to or replace with parmesan.
• Dip into egg, then breadcrumbs and fry eggplant over medium heat NO OIL. until golden brown on each side. Drain on paper towels.
• Preheat oven to 400 degrees.
• Put tomato sauce in bottom of baking dish. You can use your own sauce, or make the fast sauce below.
• Layer eggplant with tomato sauce and ricotta cheese. You can do three layers of eggplant with two layers of ricotta cheese or two layers of eggplant with one layer of ricotta cheese. It's up to you. I like three layers.
• Top with Tomato Sauce and mozzarella
• Bake until cheese is completely melted and slightly golden brown. Allow to rest 10 minutes before cutting.

Make Homemade Pork Panko

• Take high quality pork skins and place in food processor. They will process quickly and are a good substitution for breadcrumbs.

Fast Tomato Sauce

• Use two large can of San Marzano Tomatoes. Squeeze with hands and use all of the tomato except the very ends of tomato.
• Put small amount of olive oil in sauce pan. Add a garlic cube, some onion powder, salt and pepper. Once garlic is golden (if burned, throw out start over), add tomatoes. Cook on medium low heat, while making the eggplant. this sauce can be ready in as little as twenty minutes.
• You will probably have some sauce left over, which you can freeze for future.