Put some salt on the melanzane slices to remove the bitterness and leave them in a strainer for at least a couple of hours. Rinse and dry them with a cloth. Dust with flour and then coat with beaten egg. Fry to a golden color and while still hot pass the slices in a coating made with the sugar, cinammon and lemon rind. Prepare the sauce dissolving sugar and cocoa powder in hot milk and let boil on a gentle heat for 1/2 hour. Let cool. Mix the biscuts, chocolate chips, almonds and candied fruit. Finally, in a covenient plate/baking dish or similar, pour some chocolate sauce to cover the bottom. Then put a layer of melanzane, one of the candied fruit mixture and one of chocolate sauce. Repeat 3 times ending with all the remaining chocolate sauce. Cover with saran wrap and let stand in the fridge for at least one day. Posted to CHILE-HEADS DIGEST V4 #040 by Alberto Chinali on Jul 25, 1997