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1
Put the eggplant slices into a bowl and sprinkle them with salt. Let them sit for 20 minutes to remove the bitterness then rinse well with water and set aside.
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2
Heat up 3 fingers width of olive oil in a skillet and fry the potato slices until lightly golden. Set aside.
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3
In batches, also fry the eggplant slices until golden in the same oil. Set aside.
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4
In a Dutch oven, add a drizzle of olive oil. Sprinkle in the cinnamon and cumin and heat up the spices until they become fragrant.
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5
Add the diced onion to the spices and saute a few minutes on low heat until softened. Add the garlic and lamb and stir to combine.
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6
Add in the crushed tomatoes, wine, tomato paste, mint, and parsley. Salt to taste and let simmer 20 minutes until thickened. Set aside.
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7
In another heavy-bottomed pot, melt the butter for the cheese sauce. Add the flour and whisk to remove any lumps.
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8
Add the milk to the cheese sauce bit by bit while whisking until the sauce has thickened.
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9
Remove the sauce from heat, add in the egg and Parmesan cheese, and salt to taste. Stir well.
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10
Preheat the oven to 200 degrees Celsius.
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11
Grease a baking dish.
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12
Line the bottom of the baking dish with all the potato slices, cover with a layer of meat sauce, then a layer of eggplant. Continue alternating eggplant and meat sauce finishing with eggplant.
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13
Cover the dish with the cheese sauce and bake 30 minutes until the top is golden and bubbly.
