Clean and wash the shell fish. Chop the calamari and sauté in hot olive oil together with garlic and the shell fish. Wait until the shells pop open, add the shrimps, seasoning and parsley and remove from heat. Pull the meat out of the shellfish and discard the shells, put back the meat to the seafood sauce. Bind the sauce with the tomato sauce and blend in the yolk. Whisk the beaten eggs in a bowl, season and mix in the grated cheese and chopped herbs. Dip the eggplant slices into the egg mixture and deep fry in hot oil until golden. Remove from the oil and pat dry on kitchen paper. Take a ring and place on a baking tray, put a slice of the fried egg plant in the bottom, top up with the sea food sauce, grated cheese, basil and mozzarella slices. Repeat the process 4 times. Bake the parmegiana in a hot oven for 15 minutes. Serve hot accompanied with toasted slices of the baguette and side salad