Melanzane rinse, clean and cut into slices one centimeter thick. Sprinkle with salt and leave for one hour. Later rinse and dry. Drain the mozzarella and cut into cubes, peel the hard-boiled eggs and cut into slices. Blanch (scald) tomatoes with boiling hot water, remove skins, halve, remove seeds and cut flesh into pieces.
Peel, rinse and dice carrot and celery. Peel onion and garlic cloves, also dice onion and finely chop garlic.
Sauté onion, celery, carrot and garlic in the heated olive oil, add tomato pieces. Rinse basil leaves, cut half into tender strips and add to the vegetable form. Season with salt and pepper and the whole chili pepper. Cook on low heat with the lid closed for about 20 minutes, then remove the chili pepper.
Roast the slices of melanzana briefly under the oven broiler, place a few in a greased baking dish, or four sufficiently large serving dishes, and sprinkle with a small amount of Parmesan cheese. Spread some of the mozzarella cubes and egg slices evenly on top and cover with a tiny bit of Paradeiser sauce. Continue filling the dish in this order until all the ingredients are used up.
Set aside two tablespoons of Parmesan and some of the mozzarella cubes for topping. For the béchamel sauce, heat the butter, sauté the flour in it, add the clear
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