1 1/2 lb Ground beef
1    Medium onion,chopped
2 tb Snipped parsley
1 ts Salt
1/4 ts Pepper
1/8 ts Nutmeg
1 cn Tomato sauce(8oz)
1/4 c  Dry red wine
1    Medium eggplant
1    Eggs
3/4 c  Milk
1/2 ts Salt
1/3 c  Grated Parmesan cheese

Heat oven to 375. Cook and stir meat and onion in large skillet until meat
is brown. Drain off fat. Stir in parsley, 1 teaspoon salt, the pepper,
nutmeg, tomato sauce and wine; heat to boiling. Reduce heat and simmer
uncovered 5 minutes. Pare eggplant and cut into 1/2-inch slices. Arrange
half the eggplant slices in ungreased baking dish, 11 3/4×7 1/2×1 3/4
inches; top with remaining eggplant slices and meat mixture. Cover with
aluminum foil and bake until eggplant is tender, about 40 minutes. Beat
eggs, milk and 1/2 teaspoon salt; pour over hot casserole and sprinkle with
cheese. Bake uncovered until custard is set, 10 to 15 minutes. Cool 10
minutes, then cut into squares.