Wipe eggplant with damp cloth & trim ends. Cut into ½ inch slices & fry in 2 TBSP. butter just until slightly brown: drain.
Meanwhile. heat 2 TBSP. oil in medium-size fry pan: stir in onion & garlic salt & cook over medium heat about 5 minutes. Remove ¼ cup of this mixture for later. Add tomato sauce & Italian seasoning to fry pan & bring to boil: lower heat & simmer 5 minutes. In medium mixing bowl, place reserved onion mixture. cheese. wine. eggs. salt. pepper & parsley. Mix well. Spread thin layer of tomato sauce in bottom of 13 x 9 x 2 pan. Arrange half eggplant slices over sauce: spread with cheese mixture & top with remaining eggplant. Pour tomato sauce over eggplant & sprinkle with parmesan cheese.
