Prepare the eggplants: slice horizontally into ¼-½ inch slices and lay flat on a baking sheet. Lightly season both sides with salt and allow to rest for at least 30 minutes. Preferable an hour. Then, using paper towel, blot to remove any excess moisture.

Prepare the egg: to a small pot, add the egg, and cover with cold water. Bring to a rumbling boil and then turn off the heat. Cover and allow to sit for 11-13 minutes. Transfer the egg to an ice bath for a few minutes. Crack, peel, chop and set aside until ready to use.

Prepare the flour mixture: to a large plate, mix together the flour and salt. Next, dredge the eggplants in the flour mixture, pressing to coat on both sides, shaking off any excess flour.

Fry: to a large, deep frying pan add the cooking oil and set to medium/high heat. Fry the eggplants on each side for 2-3 minutes or until they've turned a light golden colour. Transfer to a wire rack to cool. *Preheat the oven to 375 °F.

Assemble: to a 9x13 baking dish (or similar in size) add 1/2 a cup of tomato sauce, followed by a layer of sliced eggplants, ensuring there are no gaps. Add another layer of sauce (about 1 cup), followed by half of the pecorino romano, half of the chopped hard boiled egg, half of the fresh mozzarella, half of the basil, and half of the seasoned breadcrumbs. *Save the shredded mozzarella for just the top layer. Repeat with the second layer of remaining ingredients: eggplants, sauce, pecorino romano, hard boiled eggs, fresh mozzarella pieces, fresh basil, toasted breadcrumbs and now the top layer of shredded mozzarella.

Bake: uncovered for 30-35 minutes or until slightly golden and bubbling. Sammy's tip: broil for the last 1-2 minutes.

Rest: allow the eggplant parmigiana to rest for at least 15 minutes before slicing and serving.