Sicilian Eggplant Parmigiana

Name: Sicilian Eggplant Parmigiana
Ingredients: 2 large eggplants, sliced longways, 2 cm thick; 2 large eggs, scrambled; 16 oz container of whole milk ricotta cheese; 20 fresh basil leaves; 1 cup canola oil for frying (more if needed); 4 tbsp salt; 1 cup of breadcrumbs; 1 cup Pecorino Romano; 1 cup grated parmesan; 24 oz whole milk mozzarella fresh balls- (3-4 balls); 2 bottles of tomato puree; 3 cloves of garlic, minced; 1 tsp of salt (more if needed); 4 basil leaves; 1 small yellow onion, diced; 1 tbsp EVOO (extra virgin olive oil); 2 oz shaved parmesan; 12 basil leaves