Preheat oven to 375F

Chop the ends off of the eggplant and discard

Slice the eggplant lengthwise into 1/4 inch or thinner slices. Discard the first and last piece containing full side of skin.

Lay slices on colander or a drying rack and sprinkle with salt. Flip slices over and sprikle with salt. Let sit for 10-15 minutes. This will dry out the eggplant and prevent it from being soggy after cooking.

Rinse off the salt from the slices with water and pat dry with paper towels.

If grilling:

Heat large skillet on medium high heat. When skillet is hot, add a few slices of eggplant allowing room between each slice. Cook until brown and then flip, approximately 4 minutes. Cook until brown then remove from skillet and place on separate plate. Repeat until all eggplant slices have been cooked. If using oil, use very little as the eggplant will soak up any oil and can become soggy.

If breading:

Break 2 eggs in a medium bowl and scramble. Put breadcrumbs in separate medium bowl. Heat skillet on medium high heat. Add oil to skillet when hot. Dredge eggplant slice in egg bowl, flip and ensure all of the slice is covered in egg. Remove from bowl and shake off excess egg. Repeat process in breadcrumb bowl. When oil is hot (will appear shimmery instead of smooth) add slice to skillet. Repeat previous steps until a few slices are in the skillet ensuring that there is some room between the slices. Cook until the breadcrumbs have browned and flip, approximately 4 minutes. Cook until brown then remove from skillet and place on separate plate. Repeat process until all slices have been cooked.

Let eggplant sit for 10-15 minutes to cool off. Make cheese mixture in the mean time (the next step).

Mince garlic and shred mozzarella cheese if cheese is in a block. In large bowl, beat eggs and mix in 3 tbsp Pecorrino or Parmesan cheese, mozzarella, salt, pepper, oregano, basil and ricotta. Mix thoroughly

Lightly oil the bottom of the baking dish. When eggplant has cooled, add 1 tbsp of cheese mixture on top of a eggplant slice. Roll up tightly and place seamside down on the baking dish. Repeat this process until all eggplant has been used.

Cover with tomato sauce and sprinkle remaining Parmesan cheese on top.

Cook uncovered in oven for 25-30 minutes.