Preheat the oven to 325° and line 2 baking sheets with parchment paper.

Brush the eggplant slices with the olive oil and arrange on the prepared baking sheets. Evenly sprinkle with a ½ teaspoon of salt and bake until slightly softened, about 45 minutes. Remove from the oven and let cool.

Meanwhile, divide the oil in half and heat in two 10-12” skillets over medium heat. Add half of the onions to each skillet and cook over medium-low heat, stirring occasionally until the onion is deeply browned and caramelized - this will take at least an hour.

Transfer the eggplant to the bowl of a food processor and pulse just until eggplant becomes uniform. Add the eggs and pulse until egg is coarsely chopped and the mixture is similar in texture to chopped liver.

Combine the eggplant mixture, caramelized onions (with their oil), 1 ½ teaspoons of salt, and ¾ teaspoon of pepper in a large bowl and mix well. Taste and adjust seasoning.

Can be prepared up to a day in advance.