Cut eggplant into 1 cm thick slices; sprinkle both sides with salt. Place in a bowl, and set aside. Brown meat in a large skillet; add onion and cook until tender. Stir in tomato paste, parsley, wine, and water; simmer 3 to 5 minutes, uncovered. Remove from heat, and let cool slightly. Combine eggs and quarter cup Parmesan cheese; beat well. Add to meat mixture. Stir in quarter cup breadcrumbs, 1 teaspoon salt, cinnamon, pepper, and nutmeg. Drain eggplant slices; pat dry with absorbent paper. Fry in vegetable oil until lightly browned on both sides; drain on absorbent paper. Sprinkle 2 tablespoons breadcrumbs in a greased 13x9x2 inch baking pan. Top with eggplant; cover with meat mixture. Top with sauce. Cover with foil, and bake at 180ºC or 45 minutes. Combine butter, 2 tablespoons Parmesan cheese, and remain g quarter cup breadcrumbs; sprinkle over casserole. Bake 20 additional minutes, uncovered, until golden brown. Sauce: Melt butter in a heavy saucepan. Combine flour, salt, pepper, and nutmeg; add to butter, stirring until smooth. Gradually add milk, and cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat to low. Stir some of hot mixture into yolks; add to remaining sauce mixture, stirring constantly, and cook 2 minutes. Remove from heat; stir in lemon juice. Cover until needed.