18-ounce tub crème fraicheor 1 cup Greek yogurt, preferably whole milk
½cuphalf and half
⅓cupgrated kashkaval cheese or Parmesan
Preheat the oven to 375°F. Grease a 2 or 3-quart shallow baking dish. Spray two rimmed baking sheets with nonstick cooking spray and places the cubed eggplant on one of the baking sheets, and the potatoes on the other. Drizzle 1 tablespoon of the olive oil over each of the vegetables and toss well. Spread out the vegetables in a single layer and sprinkle with salt and pepper. Roast for about 40 minutes, until golden and tender.
Meanwhile, heat a large skillet over medium heat, add 1 more tablespoon olive oil, and sauté the onions and garlic until tender, about 4 minutes. Add the ground lamb and sauté until the lamb is completely browned, about 6 minutes. Add the cinnamon, nutmeg (if using) and season with salt and pepper. Add the crushed tomatoes and bay leaf, bring to a simmer (there won’t be much liquid, but enough to bubble slightly), and cook, stirring occasionally, for 15 minutes. Stir in the balsamic vinegar and chopped parsley.
While the lamb sauce is simmering, in a small bowl, combine the eggs, crème fraiche or yogurt and half and half. Season with salt and pepper and stir to blend well.
Place the cooked potatoes in the prepared baking dish, spreading them out over the bottom, and use a fork or a potato masher to lightly crush the potatoes. Remove the bay leaf and discard, then distribute the lamb in the tomato sauce over the potatoes, then finish with an even layer of the baked eggplant. Evenly pour the cream mixture over the casserole, then sprinkle over the grated cheese. Bake for about 45 minutes, until bubbly and browned on top. Serve hot.