Pare eggplant; cut crosswise into 1/4-inch slices. Sprinkle slices with 1 teaspoon salt. Coat with 1/2 cup flour; shake off excess. Heat 2 tablespoons oil. Fry several eggplant slices in hot oil until golden brown. Repeat with remaining slices, adding more oil when necessary; drain on paper towels.

Melt 2 tablespoons butter in 10-inch skillet. Cook and stir lamb and onion in butter over medium heat until lamb is brown. Stir in tomato sauce, wine, parsley, 1/2 teaspoon salt, the pepper and 1/4 teaspoon nutmeg. Cook uncovered until half of the liquid is absorbed, about 20^? minutes. Stir in 1 beaten egg, 1/2 cup cheese and 1/4 cup bread crumbs. Remove from heat. Heat oven to 375'. Melt 3 tablespoons butter in 2-quart saucepan. Stir in 3 tablespoons flour, 1/2 teaspoon salt and 1/4 teaspoon nutmeg. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Add milk, stirring constantly until sauce boils. Beat 2 eggs slightly. Stir small amount of hot milk mixture into eggs. Stir egg-milk mixture back into hot mixture in pan. Stir in 1/4 cup cheese. Grease baking dish, 12x8x2 inches. Sprinkle 1/4 cup bread crumbs evenly in dish. Arrange half of the eggplant slices in dish; cover with lamb mixture. Sprinkle with 2 tablespoons of the cheese; top with remaining eggplant slices. Pour sauce over eggplant slices; sprinkle with remaining 2 tablespoons cheese. Bake uncovered 45 minutes. Remove from oven; let stand 20 minutes before serving.