Preheat the oven to 240°C (475°F) (220°C/425°F fan-forced).

Salt the eggplant – Place the eggplant slices on a wire rack over a baking tray. Sprinkle the eggplant with salt on both sides. Set aside for 10 minutes (or up to 30 minutes for best results).

Cook the eggplant – Using a paper towel, wipe the salt and liquid off the eggplant. Arrange the eggplant on a lined baking tray so that it’s not touching – you may need two baking trays. Spray the eggplant generously with olive oil. Bake in the oven for 15–20 minutes or until browned and soft, turning once halfway through. Set aside.

Use a butter knife to peel the skin off the potatoes (it will come off easily), then cut into 7.5 mm (½ inch) slices. Set aside.

Lamb filling – Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until softened. Add the lamb and cook, breaking it up as you go with a spatula or wooden spoon, for 5–6 minutes or until browned.

Add the tomato paste and cook, stirring, for 30 seconds.

Add the red wine and cook for 1–2 minutes, or until most of the liquid has evaporated.

Add the crushed tomatoes, oregano, cumin, cinnamon, salt and pepper. Bring to a simmer, then cook over low heat, uncovered, for 10–12 minutes.

Creamy yoghurt and cheese topping – In a large bowl, combine the yoghurt, cheddar, eggs, salt and pepper.

Assemble – Reduce the oven temperature to 220°C (425°F) (200°C/400°F fan-forced). Arrange the sliced potato in the base of a baking dish. Top with the lamb filling, then the eggplant slices. Drizzle the cheese topping all over the top, as evenly as you can, using a ladle or large spoon, then sprinkle with parmesan. Bake for 20–25 minutes or until the top is crispy and golden.

Serve – Serve sprinkled with fresh oregano and extra-virgin olive oil, if using.