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1
In a colander, toss the eggplant and 1 teaspoon salt.
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2
Drain in the sink for 15 minutes.
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3
Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet.
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4
Roast, turning occasionally, until golden and tender, about 40 minutes.
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5
Reduce oven temperature to 400 degrees.
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6
Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat.
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7
Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot.
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8
In a small bowl, whisk together milk and egg yolk.
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9
Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg.
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10
Taste and adjust seasonings if needed.
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11
In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks.
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12
Season with 1/4 teaspoon salt.
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13
Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet.
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14
Add the onions and cinnamon sticks to the skillet.
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15
Cook until the onions are soft, about 5 minutes.
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16
Stir the lamb back into the onions and add the garlic and ground clove.
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17
Cook 2 minutes more.
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18
Stir in the tomatoes, 1/2 teaspoon salt, and pepper.
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19
Cook until tomatoes are soft and the mixture is thick, about 10 minutes.
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20
Stir in the eggplant.
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21
Spoon into a 9-inch baking dish.
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22
Spread the mashed potatoes over the lamb.
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23
Sprinkle with bread crumbs and the remaining 1/4 cup cheese.
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24
Bake until top is golden brown and slightly crusty, about 30 minutes.
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25
Cool 10 minutes before serving.
