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1
For the lamb: Soak the currants in warm water for 30 minutes.
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2
Drain.
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3
Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat.
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4
Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes.
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5
Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan.
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6
Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer.
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7
Add the onions and bell pepper and cook until soft, about 5 minutes.
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8
Add the serrano and garlic and cook for 1 minute.
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9
Add the tomato paste and cook for 1 minute.
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10
Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely evaporated, about 5 minutes.
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11
Add the tomato puree and currants and bring to a boil.
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12
Reduce the heat to medium-low and simmer until thickened, about 30 minutes.
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13
Stir in the parsley and oregano and season with salt and pepper and honey, if needed.
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14
Remove from the heat.
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15
For the eggplant: Heat the canola oil in a 12-inch skillet over medium-high heat.
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16
Season the eggplant slices on both sides with salt and pepper.
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17
Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes.
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18
Transfer the eggplant slices to paper towels.
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19
For the bechamel: Melt the butter in a medium saucepan over medium heat.
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20
Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes.
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21
Still whisking constantly, add the milk and bay leaf and cook until thickened.
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22
Season with salt, pepper, and nutmeg and discard the bay leaf.
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23
Let the sauce cool for 5 minutes.
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24
In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth.
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25
Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish.
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26
To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce.
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27
Top the sauce with the remaining eggplant slices, and then the remaining meat sauce.
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28
Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula.
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29
Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes.
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30
Top with more chopped parsley, if desired.
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31
Let cool for at least 20 minutes before serving.
