Trim the stems from the eggplant & slice them lenghtwise. Sprinkle each slice with salt. Put them in a colander and cover them with a plate. Weight the plate down and let drain for 30 minutes. In a pan fry the onion in 4 tbsp of olive oil until brown. Add blanched, peeled, seeded, and chopped tomatoes. Add the basil and simmer until a thick sauce is created. Preheat the oven to 400 F. Oil a large shallow oven proof dish. Take the eggplant, pat them dry, and dust with flour. Fry them in olive oil until soft & golden. Drain them on paper towels. Cover the bottom of the baking dish with the eggplant. Sprinkle with Parmesan cheese and cover with slices of mozzarella and egg. Spoon tomato sauce over top. Repeat layers. Bake for 30 minutes.{$7e}(Original recipe for 4)
