Preparation :

Combine beaten eggs and evaporated milk. Heat olive oil in skillet. Dip slices of egg plant into the eggs and milk mixture, then into the breadcrumbs. Brown slowly on both sides. In a 2 quart casserole dish, place 1 cup of noodles, top with 1/3 of the eggplant. Top with 1 cup of spaghetti sauce. Top sauce with 1/2 cup Parmesan cheese. Repeat layers, including sauce and cheese. Ending with eggplant slices. Top with mozzarella cheese. Cover and bake at 350F for 20 minutes. Remove cover 10-15 minutes longer.

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