Preheat solar oven. In shallow bowl, beat eggs with fork. In another bowl, place breadcrumbs. Preheat skillet and coat with olive oil. Dip eggplant slices in eggs, then coat with breadcrumbs. Brown in skillet. Save on plate. In casserole dish, layer bottom with 1/2 of the portion of browned eggplant slices, cover with 1/2 of the spaghetti sauce, then layer with cheese, repeat with eggplant slices on top of cheese, pour remainder of spaghetti sauce over eggplant and top with cheese slices. Serve with parmesan cheese. Goes great with salad and garlic bread!