Peel and slice eggplant into ½ inch thick rounds. Place the eggplant in a very large bowl with very cold salted water. Cover with a plate to keep the eggplant submerged in the water. Let it stand for about 30 minutes. Discard the water and drain the eggplant in a colander. Lay the eggplant slice on wax paper and sprinkle with salt and pepper.
In a shallow bowl, combine eggs and milk. Put the flour on a sheet of wax paper.
Dip the eggplant into the milk mixture, then dredge them in flour.
Fry the eggplant in hot oil.
Parmagiana Layer the fried eggplant with spaghetti sauce and shredded mozzarella cheese in a dutch oven. Baked for 45 minutes - check frequently since this is currently a guess