|Eggplants||1 1⁄2 Pound, thinly sliced, degorged, rinsed and patted dry (700 Gram)|
|Olive oil||1 Teaspoon|
|Onion||1 , finely chopped|
|Garlic||3 Clove (15 gm), crushed|
|Ground lamb||1 1⁄2 Pound (700 Gram)|
|Tomatoes||1 1⁄2 Pound, chopped (700 Gram)|
|Tomato paste||2 Tablespoon|
|Dried thyme||1 Teaspoon|
|Dried rosemary||1 Teaspoon|
|Ground black pepper||To Taste|
|Mornay sauce||375 Milliliter (1 1/2 Cups)|
|Egg yolks||2 Large|
|Grated parmesan cheese||2 Tablespoon|
Pour a little olive oil into a large frying pan—it should be just enough to make a thin film over the bottom.
Heat the frying pan over fairly high heat and, when hot, add enough eggplant slices to cover the base in a single layer.
Press the slices down so they are coated with some of the oil and turn them over quickly.
Fry for 1 1/2 minutes on each side or until they are lightly browned.
Set the fried slices aside on a plate and continue frying the remaining slices in the same way, adding more oil to the pan.
When all the eggplants have been fried, set them aside and make the meat sauce.
Melt the butter in a saucepan and add the onion.
Fry, stirring, for 5 minutes then add the garlic and lamb and fry for about 8 minutes or until the lamb is browned.
Stir in the tomatoes, tomato paste, thyme, rosemary and plenty of salt and pepper.
Reduce the heat to low, cover the pan and simmer, stirring occasionally, for 15 minutes.
Remove the pan from the heat and set aside.
Preheat the oven to 375°F (190°C).
Mix the mornay sauce with the egg yolks and set aside.
Layer the eggplant slices and meat sauce in a large, round baking dish, beginning and ending with the eggplant.
Spoon the mornay sauce over the last layer of eggplant slices to cover them completely, and sprinkle over the Parmesan cheese.
Bake in the oven for about 1 hour or until the top is well browned.