Heat oven to 375°F.

Grease 3-quart casserole.

On large microwavable plate, microwave burgers uncovered on High 2 to Minutes, turning once, until thawed.

Cut into 1-inch pieces; set aside.

In 2-quart saucepan, place eggplant and enough water to cover.

Heat to boiling.

Cook 5 to 8 minutes or until tender.

Drain in colander; set aside.

In same saucepan, mix flour, salt, pepper, nutmeg, cinnamon and milk.

Heat to boiling, stirring constantly.

Boil 1 minute, stirring constantly.

Remove from heat.

Stir in cream cheese until melted and smooth.

Place half of eggplant in casserole.

Layer burger pieces, tomato sauce, 1½ cups of the white sauce and remaining eggplant.

Stir eggs into remaining white sauce; pour over eggplant.

Bake uncovered about 1 hour or until firm.

Let stand 10 minutes before serving.