Set up your breading station - using 2 shallow containers, pour breadcrumbs and 1/2 cup of Pecorino or Parmesan in one, and the eggs and water in another. Season each container with salt and pepper.

Wash and dry the eggplant. Cut each one into about 1/4” thick pieces, but do not worry - they don’t need to be perfect! Once they’re all cut, dip them in the egg mixture first, and then the seasoned breadcrumbs, pressing the breadcrumbs into the eggplant making sure they’re fully coated.

Once the eggplant are breaded, start frying. Pour your oil, about an inch deep, into your shallow pot or pan (I like to use a cast iron skillet). Since we are frying so many pieces and the eggplant soaks up a lot of oil, you may have to add more oil half way. When they’re golden brown and fried, lay them on a baking sheet lined with paper towels, and paper towels in-between layers.

Time to build! Get your shredded mozzarella (add your oregano to it, and mix until it’s incorporated), sauce and 1/4 cup of Pecorino or Parmesan in an assembly line. In a 9x13 pyrex or aluminum pan, pour a little sauce first, to ensure the eggplant doesn’t stick. Make a layer of eggplant, some sauce (as little as much as you want, I like to at least touch each piece of eggplant with sauce), a sprinkling of pecorino, and a healthy layer of mozzarella. Repeat! You should have at least 3 layers, maybe 4 depending on how big your eggplant was. I like to drizzle a little sauce as the last thing, as well as a little olive oil (to help the aluminum foil not stick, and to ensure you get that nice crunchy top!). Cover tightly with aluminum foil.

Preheat the oven to 400 degrees. Once the oven is at temperature, bake the eggplant for about 40 minutes. Carefully take the eggplant out of the oven, remove the aluminum foil, and turn up the oven to 450 degrees. Return the eggplant to the oven and cook another 20 minutes so the top gets nice and crunchy. Once the cheese is at your preferred crunchy level, take it out and let it sit at least 10 minutes (I know, it’ll be hard!) But will make the cutting much easier. Serve with the remaining sauce, sprinkle some more Pecorino or Parmesan on top, some hot pepper, and Buon appetito!