Wash and cut the aubergines into thin slices lengthways, and then slightly dry them up and fry into abundant oil. Turn the slices just once, and then pick them with a spatula and put them on paper towel to absorb exceeding oil. Shred the basil and put it on the reduced tomato sauce, slightly add salt and pepper. Spread some spoons of tomato sauce in the oven pan, then cover with the aubergines, spread the grated Piave o on it and cover with a layer of Piave Fresco. Beat the eggs in a bowl and pour some spoons of it over the cheese. Repeat the procedure with sauce, aubergines, Piave Vecchio, Piave Fresco slices and beaten egg until all of the ingredients are used. The layer on the top must be made of tomato sauce and grated Piave. Drizzle olive oil on it and bake in a well-hot oven. After the cooking time, turn off the oven, and wait a few minutes before cutting it into wedges and serving.