Pare and cut eggplant into thin rounds. Flour and dip slices into beaten eggs, seasoned with salt and pepper. Sauté slices in hot olive oil until golden brown on both sides. Drain on absorbent paper. Arrange a layer of eggplant in the bottom of an ovenproof 2-quart baking dish and cover with 1/3 tomato sauce. Combine ricotta, parsley, eggs, and Parmesan and mix thoroughly. Spread half ricotta mixture over tomato sauce in casserole. Repeat layers until eggplant is used. Cover with tomato sauce and top with mozzarella. Bake, uncovered, in a 350° oven 30 minutes until cheese is lightly browned and filling is hot.
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