Lay the slices of eggplant on paper towels, sprinkle lightly with
salt, and set aside for 30 minutes to draw out the moisture. Then
in a skillet over high heat, heat the olive oil. Quickly fry the
eggplant until browned. Set aside on paper towels to drain.
In a large skillet over medium heat, melt the butter and add the
ground lamb, salt and pepper to taste, onions, and garlic. After
the lamb is browned, sprinkle in the cinnamon, nutmeg, fines herbs
and parsley. Pour in the tomato sauce and wine, and mix well.
Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
To make the béchamel sauce, begin by scalding the milk in a
saucepan. Melt the butter in a large skillet over medium heat.
Whisk in flour until smooth. Lower heat; gradually pour in the hot
milk, whisking constantly until it thickens. Season with salt, and
white pepper.
Arrange a layer of eggplant in a greased 9x13 inch baking dish.
Cover eggplant with all of the meat mixture, and then sprinkle 1/2
cp of Parmesan cheese over the meat. Cover with remaining
eggplant, and sprinkle another 1/2 cp of cheese on top. Pour the
béchamel sauce over the top, and sprinkle with the nutmeg.
Sprinkle with the remaining cheese.
Bake for 1 hour at 350 degrees F (175 degrees C).
Serves: 8
