• Slice the eggplant in thick (1/2") slices, salt and pepper each side, drizzling with olive oil.
• Bake at 400F for 10 minutes each side, set aside to cool.
• Take the sliced potatoes and put in a microwave safe bowl, cover with water, add a hearty pinch of salt. Nuke for 7 minutes. Drain the water and set aside.
• Melt the butter in a large frying pan and add the grated onion and garlic. Saute for about 2 minutes, until the onion has begun to turn clear.
• Add the meat and begin to brown.
• Add the spices and salt and pepper, wine and tomato puree.
• Simmer for about 15-20 minutes until most of the moisture is gone.
• Crack the 3 eggs into a bowl and whisk until well beaten. You'll use in a minute!

Layering

• Lightly PAM spray a 9x13 pan.
• Place a small scoop of the bechamel sauce on the bottom of the pan. Tilt the pan back and forth until a thin layer covers the bottom.
• At this point, you can add the beaten eggs to the rest of the bechamel sauce. whisking to combine.
• Put down a layer of the eggplant
• Then half the meat.
• Then a layer of the potatoes.
• Sprinkle with parmesan cheese.
• Eggplant.
• Meat.
• Potatoes.
• Cheese.
• Then pour the bechamel/egg mix over top.
• Sprinkle with more cheese.
• Bake at 350F for 50 minutes, the top should be golden brown.