Preheat oven to 350 degrees.
Mix ricotta, 1 1/2 cups mozarella cheese, salt and pepper.
Beat eggs and mix with milk.
Heat pan over medium heat and add oil till hot.
Dip eggplant slices in egg mixture and then breadcrumbs and pan fry till golden brown on each side.
Add 1 1/2 cup tomato sauce to 1 1/2 quart casserole dish.
Layer fried eggplant slices. Spread 1/2 ricotta mixture.
Shake 1/4 parmesan cheese over ricotta mixture. Repeat once.
Pour over remaining sauce, add remaining eggplant slices, then mozzarella cheese and finally remaining parmesan.
Bake covered for 30 minutes. Remove cover and bake for 15 minutes, until browned.
Let sit for 10 minutes before slicing.