In a skillet, cook beef and onion until meat is brown and onion is tender. Drain off fat; remove meat mixture from skillet.
Peel eggplant; cut into 1/2-inch cubes. Sprinkle with lemon juice. In the skillet, cook eggplant in butter until tender.
Stir in undrained tomatoes, tomato sauce, wine (if you like), the 1/4 cup Parmesan cheese, the parsley, and meat. Season to taste with salt and pepper. Transfer to an ungreased 2-quart casserole. Sprinkle the 2 tablespoons Parmesan cheese on top.
Bake, uncovered, in a 375 degree F oven for 30 minutes or until mixture is bubbly. Makes 6 servings.
