Preheat the oven to 190°C.
Fry sliced aubergines in olive oil on both sides and drain on kitchen paper.
Sauté chopped onions and crushed garlic in the same pan with olive oil for five minutes.
Increase heat, brown the minced lamb, and stir in diced tomatoes.
Add cinnamon, cumin, and red wine while mashing the tomatoes into the mixture.
Stir in chopped mint and add chicken stock in stages.
Layer the aubergines and lamb mince in an ovenproof dish, ending with aubergines.
Whisk white sauce with eggs, nutmeg, and seasoning, then pour over the lamb.
Scatter grated cheese over the top.
Bake for 20 to 25 minutes until the cheese is browned and the dish is heated through.
Serve warm.