Begin by choosing smallish eggplant, if possible. I find they have better flavor and are less bitter. Mom had me peel them and slice them into about 1/4" thick slices.
Prepare the batter by beating 3-4 eggs for every 2 large or 3 small eggplant. Sift in enough flour to thicken batter to a nice coating consistency. Add about 1 tablespoon dried basil, and salt and pepper to taste. Whisk until blended. Dip eggplant slices into batter and fry a few at a time in extra virgin olive oil, on medium heat, turning once until golden on both sides.
Cover the baking pan tightly with foil and bake at 350 F. for about 40 minutes.