Preheat the kitchen stove to 200 degrees. Choose a shallow ovenproof dish that can hold 1 1/2 to 2 liters, in which the dish can be served, and rub it with oil. Sprinkle both sides of the slices of melanzana with salt (to remove the moisture from them) and place them side by side on a plate or possibly a board. After 20 to 30 minutes, dab the melanzane with kitchen paper. Dip each slice in flour and shake off or possibly wipe off the excess. In a heavy, 25- to 30-inch frying pan, heat V4 cup olive oil until a light smoke forms. Brown a portion of the melanzanini slices in it at a time, proceeding quickly so they don’t soak up too much oil. When the oil boils, add more. Place each browned melanzane on fresh paper towels to drain. Then pour the tomato sauce 1 cm high into the ovenproof oiled dish. Put the drained melanzane slices on top, put a layer of mozzarella cheese on top and sprinkle with some of the grated parmesan. Repeat the process 1 or possibly 2 times (depending on the capacity of the baking dish), keeping in mind that the top layer is made up of tomato sauce, mozzarella and Parmesan. Cover the give well with aluminum foil and bake in the middle of the oven for 20 minutes. Remove the foil and bake uncovered for another 10 min.
If desired: put the give a few seconds under a hot bra
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