Cut into slices, 1 cm thick, wider eggplants. Salt them and let it stand for 10-15 minutes. Rinse, drain them, dip them in flour and fry them until golden in highly preheated oil. Arrange the fried eggplant in a large bowl. On each of them put on one parched egg. Serve them with mayonnaise, seasoned with black pepper, or tomato sauce.