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.
Beat 2 eggs. You may not need all four 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.
Dip into egg, then breadcrumbs and fry eggplant over medium heat in oil of your choice until golden brown on each side. Drain on paper towels.
Season with sea salt