This is from Good Housekeeping.

1. Preheat oven to 450 degrees F. Spray 2 small cookie sheets with nonstick cooking spray. Place eggplant slices on cookie sheets; brush with 3 tablespoons olive oil. Bake eggplant 20 minutes, until soft and browned, rotating cookie sheets between upper and lower racks halfway through baking time. Remove eggplant from oven; turn oven control to 375 degrees F.

2. Meanwhile, in 12-inch skillet (at least 2 inches deep) over medium-high heat, in 1 tablespoon hot olive oil, cook ground lamb, onion, and garlic until browned, about 15 minutes. Stir in cumin, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper; cook 1 minute longer. Remove skillet from heat; add tomatoes with their puree, stirring with spoon to break them up.

3. Break eggs into small bowl; beat lightly with wire whisk or fork; set aside. In 3-quart saucepan over medium heat, in 1 tablespoon hot olive oil, cook flour 1 minute (mixture will appear dry and crumbly). With wire whisk, gradually beat in milk; cook until mixture boils and thickens, about 15 minutes. Remove saucepan from heat. Gradually beat small amount of hot milk mixture into eggs. Return egg mixture to saucepan, beating to combine. Stir in nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

4. In shallow 3 1/2- to 4-quart casserole or 13" by 9" glass or ceramic baking dish, arrange half of eggplant slices, overlapping slices to fit if necessary; top with half of meat mixture. Repeat with remaining eggplant slices and meat mixture; pour egg mixture over top. Bake casserole 35 to 40 minutes until top is puffed and golden and casserole is heated through.

Each serving: About 460 calories, 22 g protein, 19 g carbohydrate, 33 g total fat (13 g saturated), 162 mg cholesterol, 570 mg sodium.