Preheat oven to 350 degrees. Slice eggplant; combine egg and milk in a bowl and dip slices in mixture. Coat slices with flour.
Place oil in skillet and over medium high heat fry eggplant slices until browned and. crisp. Drain on paper and then layer in casserole dish. Sprinkle with chopped onion.
In a bowl, combine soup and 1/2 cup milk and mix until smooth. Pour over onion and season with salt and pepper.
Bake in preheated oven for 30 minutes. Makes 6 servings. Enjoy!