Preheat oven to 180 ° C. Cover a baking dish with butter. Cut eggplant into 1.5 cm thick slices and sprinkle with flour. Heat oil and some butter in a pan and fry the eggplant slices golden brown over medium heat. Drain on kitchen paper. Season well with salt and pepper. Put eggplant in the form, set out tomato paste dots and beat the eggs over it. In the oven bake until the egg whites are fixed.