1. In a large skillet over medium-high heat, melt butter.
2. Add lamb, pepper, onions, garlic, and salt to taste; saute until meat is evenly browned, breaking it up as it cooks.
3. Add cinnamon, nutmeg, oregano, parsley, and tomato sauce; stir, mixing well.
4. Add wine and simmer, uncovered, until liquid is reduced and mixture is quite thick (about 20 minutes).
5. Remove from heat and set aside.
6. Wipe eggplant slices dry. With a pastry brush, lightly oil a skillet placed over high heat. Quickly fry eggplant slices until golden on both sides but still firm; remove to paper towels to drain.
7. Lightly oil a 9 by 13-inch baking dish. Layer half of the eggplant in bottom of dish. Spoon lamb mixture over eggplant, sprinkle with a layer of cheese, and then top with remaining eggplant.
8. Sprinkle with more cheese and then pour bechamel sauce mixed with egg yolks evenly over the casserole.
9. Sprinkle remaining cheese over the top.
10. Bake until cheese is golden brown, about 30-45 minutes.
11. Do not overcook or eggplant will be too soft. Cool slightly.

To Make Bechamel Sauce: ( may store extra in refrigerator for up to 2 weeks)

1. Melt butter in saucepan, add flour and stir till butter is absorbed for 2 minutes. Gradually add milk, wisk continuously. Add the clove studded onion and bay leave. Reduce heat and simmer for 30 minutes, stirring occasionally. Add salt and pepper to taste. Strain mixture through colander. May be kept in fridge and used for soups, or sauces.