Preparation Steps

• Preheat oven to 375°F (190°C).
• Slice the eggplants thinly. Lay them on a baking sheet, brush with olive oil, and sprinkle with salt. Bake for 20-25 minutes, or until tender and lightly browned. Set aside.
• For the meat sauce: Heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
• Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
• Stir in the crushed tomatoes, red wine (if using), oregano, cinnamon, nutmeg, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened.
• For the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until smooth and lightly golden.
• Gradually whisk in the warmed milk, a little at a time, until smooth. Bring to a simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
• Remove from heat and whisk in the beaten eggs, Parmesan cheese, nutmeg, salt, and pepper until well combined.
• To assemble: Spread half of the meat sauce in the bottom of a 9x13 inch baking dish. Layer half of the baked eggplant slices over the meat sauce.
• Pour half of the béchamel sauce over the eggplant. Repeat with the remaining meat sauce, eggplant, and béchamel sauce.
• Bake for 30-40 minutes, or until the top is golden brown and bubbly. Let stand for 10 minutes before serving.