Wash eggplant and slice lengthwise about 1/4" thick.
Place slices in a dish in layers interspersed with salt, with some weights on top. Bitter water will thus be removed from eggplant.
Drain after about 2 hours.
Whip eggs with a fork, adding a little milk. Place flour in a separate bowl.
Heat oil in a frying pan, over high fire. When oil is hot, pass each slice first in the flour, then in beaten egg, then in oil.
As each slice becomes golden coloured, on both sides, place it over paper to remove excess oil.
Heat oven at 375 F.
In a fireproof pan measuring 9x12x2" place first some sauce, then a layer of eggplant and repeat until all slices have been placed.
End with generous sprinkling of parmesan, then with a little more sauce.
Bake in oven at 375 F for about 1/2 hour and serve hot.