1. Sprinkle the eggplant slices with 1 tsp salt and let sit 20 minutes; rinse thoroughly and drain. (This step releases some of the bitter juices from the eggplant.).
2. In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides.
3. Add onions and saute 2 more minutes.
4. Toss together the beans through tomatoes with remaining 1 tsp salt plus pepper to taste and arrange atop the meat and eggplant.
5. Add water to almost cover the vegetables, sprinkle with paprika and bring to a boil over moderate heat.
6. Transfer to a preheated 350F oven and bake 50-60 minutes until lamb is tender.
7. Sprinkle with parsley and serve.