GETTING READY

1) Pare the eggplants slightly and slice each horizontally into 1/4-inch-thick slices.

2) Place the slices in a single layer on baking sheets, sprinkle with the coarse salt and cover with baking sheets to weight down. Allow to sit for 2 to 3 hours, or overnight in the refrigerator.

3) Preheat the oven to 350°F.

MAKING

4) Drain off the liquid around the eggplant slices and dry with paper towels.

5) On well-oiled jelly roll pans, place the slices in a single layer and bake in the preheated oven for 10 to 15 minutes, or until tender.

6) In a large skillet, saute the onions in the melted butter, until soft and lightly browned.

7) Stir in the ground lamb, nutmeg and thyme, stir continuously and cook for 3 to 4 minutes.

8) Stir in the tomato sauce, cover and cook over low heat for 15 to 20 minutes, stirring occasionally.

9) Season with the salt and pepper to taste, then stir in the parsley.

10) In a 9 x 14 x 1 1/2-inch ovenproof dish, arrange the eggplant slices at the bottom, cover with the lamb mixture and top with more eggplant slices.

11) Spoon the Bechamel sauce evenly over the top layer of eggplant and sprinkle with the grated cheese.

12) Bake in the top half of the preheated oven for 25 to 30 minutes, or until lightly browned.

SERVING

13) Serve immediately on individual serving plates.