1. Peel eggplant and cut it into 1/2" slices. Sprinkle with salt, and let sit for 20 minutes. The salt will cause the eggplant to release liquids. Pat the eggplant pieces dry with a paper towel. Then sprinkle both sides of the eggplant slices with flour.
2. In a large frying pan, heat enough oil to generously cover the pan. Place half of the eggplant slices in a single layer in the hot oil. Fry until dark brown. Turn and fry on the other side until dark brown. Remove to a paper towel, and pat with another paper towel to remove excess oil. Fry the rest of the eggplant as described above. Set the fried eggplant aside to cool.
3. Add the chopped onions and garlic to the frying pan, which will still have oil in it from frying the eggplant. Saute until softened.
4. Place the fried eggplant, onions and garlic in a food processor. Add the hard-boiled eggs. Season with salt and pepper. Process until the spread is smooth.
5. Remove to a closed container, and refrigerate.

Serving Suggestions:

For a Shabbat appetizer, serve this spread chilled with fresh challah. For a weekday treat, serve this spread with crackers as a snack or on fresh bread for a sandwich.