Cut the eggplants, salt and leave them so that the bitter juice drains out for 20 minutes. Then wash and dry them thoroughly. Heat oil in a pan, roll them in flour and fry them evenly. Grate the onion and carrot on a grater and put them to fry in a large pot with 1/2 a cup of oil. Once softened, add the flour and fry it.
Then, add the cleaned and shredded tomatoes with salt and sugar. Allow the sauce to boil for about 20-30 minutes. Finally, add the parsley. In a greased oven dish, distribute some of the sauce on the bottom, arrange a layer of eggplants, then salt, another layer of eggplants and so on, until out of ingredients. Between each layer, sprinkle with lots of rusks, and allow for plenty of sauce and rusks for the very top.
Pour in the tomato sauce with some of the oil left over from the frying over the eggplants and put to bake for half an hour in a preheated moderate oven. The dish is served completely cooled and sprinkled with black pepper.