There are many recipes for this! This is quite a simple one for two hearty servings.
Fry 250 gm lamb mince until starting to lose its pink colour, then add in a crushed clove of garlic and a chopped onion. Continue to fry
for another 4 – 5 minutes, until the onion is starting to soften. Add a Tbs tomato purée, a ½ tsp ground cinnamon, a tsp dried oregano
and 4 – 5 chopped tomatoes which you have skinned first. Stir all this together with a small glass of stock and bring to a simmer.
Season with a little salt and plenty of freshly-ground black pepper, cover and cook gently for about 25 minutes, until the tomatoes
have broken down into a nice thick sauce. Meanwhile, cut an aubergine into 5 mm thick slices, brush with olive oil and grill for about
5 minutes, until golden on both sides. Tip half the lamb into a casserole dish, cover with half the aubergine slices, top that with
the rest of the lamb and then finish off with the remaining aubergine slices. Mix together 150 ml Greek yogurt, a small beaten egg
and 3-4 Tbs freshly grated parmesan cheese and spread this on top of the aubergine and lamb. Sprinkle with a little more grated parmesan
and bake in a 180°C oven for 30 minutes, until golden and bubbling. Serve with a simple green salad.