Cleanse and slice the aubergines. Put them in a strainer covered with salt, so that they drain the natural water. In the meantime, boil the eggs and brown the minced onion with 4 tablespoons extra virgin olive oil.
Dice the ripen tomatoes. Season with salt, basil and let them cook.
Wash and drain the aubergines, then flour them and fry in abundant oil. Once brown, let them drain
Make a layer of aubergines on a greased Pyrex, add thin slices of mozzarella, grated Parmesan, thin slices of hard-boiled eggs and tomato sauce.
