Wash the eggplants and chop off their stems, optionally peel them. Cut them into 1/2″ (1.5 cm) slices, salt them and put them in water for 1 hour.
After you've taken the eggplants out of the water, rinsed and dried them, roll them in flour and fry until softened. In a small tray, arrange a row of eggplants, pour on the juice from the lemon, then add 1/2 the sauteed vegetables.
Arrange another row of eggplants, lemon juice and remaining vegetables. Bake at 356°F (180 °C) for 40-45 min. Serve the dish with a chili pepper and sprinkled with parsley.