Wash and peel eggplants, then cut into slices roughly 1/2 inch thick.

Generously sprinkle with salt and leave to drain for about one hour. In the meantime dice fresh Pecorino, salted anchovies (rinsed and boned) and basil.

After pressing and drying the eggplant slices using a dish towel, place the slices on a board, put on top some fresh Pecorino, anchovies, basil, then cover with another eggplant slice.

Dip the eggplant sandwiches in beaten egg, then deep-fry in boiling hot oil. Cook over a gentle heat, first one side, then the other, until golden brown. Serve hot.