Method

1.      Pre-heat the oven to 180°c/Gas mark 4.
2.      Prepare the vegetables and garlic:

•      Peel, remove the top and bottom of the onion and finely chop;
•      Remove the top of the aubergine and into thin strips;
•      Peel and crush the garlic;
•      Chop the oregano and basil.

3.      On a separate chopping board slice the streaky bacon.  Remember to wash your hands thoroughly after handling raw meat.
4.      In a large frying pan, heat half of the olive oil and add the onion.
5.      Fry the onion for 3 minutes until the onion is soft.
6.      Add the streaky bacon and fry until crisp.
7.      Add the garlic and minced lamb and fry for 5 minutes until thoroughly brown, stirring occasionally.
8.      Add the tomato puree, chopped tomatoes, cinnamon, paprika, oregano and basil.  Stir well.
9.      Bring the mince mixture to the boil, reduce the heat and simmer for 10 minutes.
10.      While the sauce is simmering, place the slices of aubergine on a baking tray and brush with the remaining olive oil.
11.      Bake the aubergines for 10 minutes until they are golden brown.
12.      Layer half of the aubergine slices in an oven proof dish.
13.      Spoon half of the mince over the aubergine.
14.      Repeat with the rest of the aubergine slices and mince.
15.      Grate the parmesan cheese.
16.      Add the eggs, cream, parmesan and nutmeg to a mixing bowl and whisk together.
17.      Spoon the topping over the lamb and aubergines.
18.      Bake for 30 minutes until golden brown and bubbling.