Cut the eggplants into thin slices, sprinkle them with salt, arrange in a colander and then cover with a plate and a weight so that they will release the water which, otherwise, would give a bitter taste not always appreciated. Leave them like this for at least an hour.

In a saucepan, heat the tomato sauce with a clove of garlic, which you will then remove, two tablespoons of extra virgin olive oil, and some basil leaves.

Boil the two eggs and slice them like provola and spicy salami.

Drain the eggplants, flour them and fry. Once fried, put them to dry on a paper towel to remove excess oil.

Prepare a baking tray and on the bottom put a little oil and a spoonful of tomato sauce, arrange the eggplants so that they form a compact layer, add the slices of salami, the provola and the eggs, trying to distribute the ingredients well, and so for all layers except the last one on which you will only put the tomato sauce and a good sprinkling of Parmesan cheese.

Put in a hot oven at 400 F for about 30/40 minutes, depending also on the layers, the Parmesan must dry but not burn.

The only drawback of the dish is that your friends will ask you to do it often!