Milinciani alla Parmigiana

• 3 large, meaty aubergines
• 3 eggs, beaten
• salt and pepper
• flour, for dusting

Cut the aubergines into 1cm slices and immerse in cold water for 1 minute, then drain and pat dry. Season the eggs with salt.

Dust the aubergine slices with flour and then dip into the beaten eggs. Heat a film of olive oil in a large frying pan and fry the aubergine slices until golden on each side. Drain on kitchen paper and set aside. Preheat the oven