Spread vegetable mixture over eggplant, top with remainder of eggplant and pour tomato paste which has been mixed with water over all. Bake for hour basting once. This prevents the eggplant from falling apart or losing its shape when cooked. Slice in thin circles. Sprinkle lightly with approximately teaspoon salt.
Wrap slices in clean dish towel to absorb water.
Heat cup olive oil over medium heat in large frying pan. Dip eggplant slices into egg batter and arrange as many slices as you can in frying pan. Brown one side, turn over and brown other side. Remove from oil and blot on paper towel. Serve hot or cold, as is or in sandwiches.