Beat 2 eggs with salt and pepper. Clean and cut into strips the pumpkin flowers. Brown half pumpkin flowers in few vegetable oil for 1 minute. Add the rest of the pumpkin flowers to the beaten eggs. Put all in the pan and cook for 5 minutes until it’s golden.
Slice the eggplants in order to obtain discs of about one centimeter thick. Arrange in a greased baking pan. Cut the tomatoes into thin slices and place a slice on top of each eggplant. Cut the mozzarella into thin slices and place a slice on top of each tomato, one for eggplant.