Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Ground beef |
| 1 \N | Medium onion,chopped |
| 2 tablespoons | Snipped parsley |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ⅛ teaspoon | Nutmeg |
| 1 can | Tomato sauce(8oz) |
| ¼ cup | Dry red wine |
| 1 \N | Medium eggplant |
| 1 \N | Eggs |
| ¾ cup | Milk |
| ½ teaspoon | Salt |
| ⅓ cup | 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 ½-inch slices. Arrange half the eggplant slices in ungreased baking dish, 11 3/4x7 1/2x1¾ 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 ½ 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.