Slice eggplant. I like it medium thick, about 1 inch if I'm baking it without stacking it. I recommend first slicing off the dark skin.
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.
Add salt and pepper into eggs.
Mix 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 in oil of your choice until golden brown on each side. Drain on paper towels. If you are using a copper chef non-stick pan (I highly recommend for this), you don't need any oil and you will get a very crispy eggplant.
Preheat oven to 400 degrees.
Put tomato sauce in bottom of baking dish.
Layer eggplant with sauce and mozzarella cheese. I like one layer,but you can make several layers.
Bake until cheese is completely melted and slightly golden brown. Allow to rest 10 minutes before cutting.