1 md Eggplant, about 1 1/4 lbs.

           Flour
      6 tb Margarine

    1/2 c  Chopped onion

      1 lb Lean ground beef

    1/4 c  Finely chopped parsley

      1 ts Nutmeg

    1/2 ts Paprika

    1/4 ts Black pepper

           Salt
      1 cn (8 oz) tomato sauce

    1/2 c  Dry white wine

      3 md Tomatoes, fresh, thinly

           Sliced
      1    Egg, beaten

    1/2 c  Grated Mozzarella cheese

  Cut eggplant,peeled or unpeeled,into slices 1/2" thick.Soak slices in
  salted cold water,30 minutes.Pat dry.Dredge with flour,brushing off
  excess.Saute on both sides in margarine until brown,adding more
  margarine as needed.Drain on paper towels;set aside. In large
  skillet,saute onion until tender.Add meat;saute until no longer
  red.Blend in parsley,nutmeg,paprika and pepper.Add salt, tomato sauce
  and wine;simmer a few minutes. Arrange layer of eggplant slices in
  bottom of lightly buttered 2 quart or shallow baking dish.Pour half
  the meat mixture over eggplant. Cover with half remaining eggplant
  slices.(Layers will be sparse if shallow baking dish is used.)Pour on
  remaining meat mixture.Top with remaining eggplant and tomato
  slices,overlapping,alternately,for an attractive visual effect. Beat
  egg with 1 tbsp. flour until smooth.Stir in cheese.Add 1/2 tsp.
  salt.Pour over casserole.Bake,uncovered,@ 375 degrees 30 minutes or
  longer,until top is toast brown.
  MikeNote: I use olive oil and NOT margerine to saute the eggplant.