Preheat the oven to 375° F.

Cut eggplant into 2 cm thick slices, longways. Do not peel the skin off. Lay out on a baking sheet and salt both sides. Let sit so that the eggplant ‘sweats’ out water.

While the eggplant sits, start making your sauce. Heat 1 tbsp EVOO, and add onions. Sauté till translucent, stirring frequently. Add 3 cloves minced garlic, sauté for 2 minutes. Add 2 bottles of tomato puree, basil and salt. Mix and then simmer on low for 20 minutes.

Heat oil in a skillet over high heat and make sure the oil is about 1 cm deep in the pan. Pat your eggplant dry with lots of paper towels, absorbing excess water. In an electric skillet, fry the eggplant in oil in batches. Fry for 2-3 minutes on each side, till golden. Place fried eggplant in a colander or metal rack with a bowl or tray underneath when each piece is finished frying. This will allow excess oil to drain.

Scramble three eggs, adding 1 tbsp of grated parmesan cheese, season with salt and pepper to taste.

In a large roasting pan, line the bottom with a thin layer of breadcrumbs. Then start to layer your eggplant, placing it so that it covers the entire length and width of the dish - you can cut pieces to fit if necessary.

Next, layer a light coat of sauce, about 1 ladle-worth, but not drowning in sauce. Next, add a light layer of breadcrumbs and add basil leaf over each piece of eggplant. Next, sprinkle a thin layer of your Pecorino Romano, grated parmesan, and freshly grated mozzarella.

Next drizzle a layer of the scrambled egg with a fork. Repeat these layers 2 more times. Once layered, add 12 individual dollops, approximately 1 teaspoon, of fresh ricotta on the top. Cover in foil, and bake for 20 minutes.

When out of the oven, if possible let rest.

Cut into slices and serve.