Preheat the oven to 375 deg F. Cut eggplant in to 1/4 in round slices. Cover each slice with salt and drain off bitter dark liquid. Wash and pat dry. Crack the eggs and beat well.
Add pecorino, parsley, salt and pepper and mix well. Set aside. Heat the olive oil and the garlic cloves in a sauce pan over medium-high heat until the garlic is lightly browned. Add the tomatoes, sea salt to taste, oregano and basil with about 6-8 leaves and simmer until the sauce is reduced about 20 minutes. Put the canola and olive oil in a saute pan and over medium-high flame until the oil starts to ripple. Cover the eggplant slices in flour. Tap off excess flour. Dip in the eggwash and saute in the hot oil until browned on both sides. Drain on a paper towel. Put a little sauce on the bottom of a baking dish and spread it evenly. Layer the bottom with the fried eggplant slices to completely cover the bottom of the dish. Put about a tablespoon of sauce on each slice.Top with half of basil leave and a sprinkle of grated parmigiano and a mozzarella slice. Put another layer of eggplant to cover the first, a tablespoon of sauce, torn basil leave and parmigiano. Keep adding layers until you have used all the fried eggplant. When you add the last layer of eggplant, top each slice with a tablespoon of sauce, a torn basil leave and a mozzarella slice then sprinkle the top layer liberally with grated parmesan. Bake in the oven until the mozzarella is melted and lightly browned. Serve with some sauce on the side.
