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1
Lightly beat 12 of the eggs in a medium bowl.
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2
Slowly add the flour, mixing with a hand blender, until the mixture is the consistency of a light runny batter.
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3
(Add a little more flour if needed.)
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4
Heat the oil in a large, heavy frying pan until hot.
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5
Dip each slice of eggplant into the batter and then put directly into the hot oil.
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6
Fry until light brown on each side, about 30 seconds.
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7
Remove to a colander to drain any excess oil.
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8
Beat the remaining 8 eggs in a medium bowl.
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9
In a disposable aluminum pan or a cake pan, begin a lasagna-like assembly process.
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10
Add a very thin layer of tomato sauce to the bottom of the pan.
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11
Add one layer of eggplant, a little Parmesan and a drizzle of the beaten egg.
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12
Begin again with the tomato sauce, and repeat for as thick as you want, with no less than three layers.
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13
(Reserve a little of the tomato sauce and beaten egg for the baking.)
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14
It's best to refrigerate overnight before baking.
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15
Preheat the oven to 350 degrees F.
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16
Add a thin layer of tomato sauce on top of the eggplant, followed by some beaten egg.
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17
Cover with plastic wrap and foil, and bake for 1 hour.
