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 3/4x7 1/2x1 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.