Preheat the oven to 180°C/350°F.
Slice the mozzarella cheese into 1cm slices and then dice into smaller cubes. This will help the cheese melt beautifully into the dish. If you have prepared ahead, this should already be done. If not, strain the water out as much as possible.
Now, spoon a thin layer of sauce into the baking dish and add the eggplant slices side by side. Make sure there are no gaps! (You may have to search for thinner pieces or cut the slices to size so it all fits together nicely, like a jigsaw puzzle.)
Add another layer of the sauce (a little thicker this time so it completely covers the eggplant.) Add about 8-10 basil leaves on top, making sure they are spread out, and then some pecorino cheese (just a sprinkle) and mozzarella. Add a generous amount, but don’t allow the cubes to overlap.
Repeat the layering process, gently pressing the next layer of eggplant down to create space. When you get to the top/last layer, cover the eggplant slices with a generous coating of the sauce — and don’t add any more basil or cheese.
Cover the dish with aluminum foil and put it in the oven for about 30 minutes. After 30 minutes, remove the foil and bake for another 10 minutes.
After 10 minutes, take the Eggplant Parmigiana out of the oven and add a dusting of pecorino cheese on top. Now, put it back in the oven for another 10 minutes to melt the pecorino.
Remove the Eggplant Parmigiana from the oven and let it cool for a few minutes. Then, take a knife and make a long cut down the center and then horizontal cuts, making a total of 8 squares. Scoop out a square with a spatula and put it on a plate.
Add some more pecorino cheese if you’d like, and top with a few pieces of basil.