Grease a 13 x 9-inch baking dish.
Sprinkle both sides of the eggplant slices with salt and pepper, then place the slices in a large colander, then weight it down with a heavy bowl, let drain about 1 hour.
Remove from the colander and pat slices dry.
Heat the oven to broiler heat and place rack 4 inches from heat.
Arrange the eggplant slices in one layer on a baking sheet and brush with oil.
Broil eggplant slices until golden (about 3 minutes).
To make the lamb meat sauce (this can be made up to 2 days ahead) In a large skillet or a heavy bottomed pot heat olive oil, then add in onions, garlic, oregano and chili flakes; sauté for about 3-4 minutes or until softened.
Add in lamb and cook stirring until the lamb is no longer pink (about 5-6 minutes).
Add in tomatoes with juice, tomato sauce, paste, cinnamon, allspice, seasoning salt and pepper; simmer uncovered for about 1-1/4 hours, breaking up the tomatoes with a wooden spoon and stirring occasionally.
To make the white sauce; in a heavy saucepan melt butter over medium-low heat, then whisk in flour until smooth; cook whisking for 3 minutes.
Slowly add/whisk in half and half cream and cayenne (if using) whisking continuously until thick (about 4-5 minutes).
Add in egg, whisking vigorously and simmer whisking for 1 minute.
Add in Parmesan cheese and season with salt and pepper (this sauce can be made, cooled to room temperate covered with plastic wrap and refrigerated up to 2 days ahead).
Set oven to 375°F.
Pour about 1 cup of the lamb sauce into the bottom of the 13 x 9-inch dish (the sauce will not cover bottom completely).
Cover the sauce with 3 cooked lasagna noodles, make certain they DO NOT touch each other.
Spread about 1-1/2 cups meat sauce over the lasagna sheets.
Top with 1-2 broiled eggplant slices over the noodles.
Gently spread about 1/2 cup white sauce over the eggplant, then sprinkle with about 1/3 cup finely crumbled feta cheese.
Make 2 more layers in the same manner, beginning and ending with the lasagna sheets.
Spread the remaining white sauce evenly over the top pasta layer, making certain that the pasta is completely covered.
Top/sprinkle with remaining feta cheese.
Cover the dish tightly with foil, tenting slightly to prevent foil from touching the top layer.
Bake (second-lowest oven rack) for about 30 minutes.
Remove foil and bake for about 10-15 minutes more, or until the top is bubbling.
Remove and set oven to broiler heat.
Delicious!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	768.29 Kcal (3217 kJ)
Calories from fat	533.91 Kcal
		% Daily Value*
Total Fat	59.32g	91%
Cholesterol	186.35mg	62%
Sodium	1201.7mg	50%
Potassium	893.44mg	19%
Total Carbs	31.94g	11%
Sugars	11.47g	46%
Dietary Fiber	6.07g	24%
Protein	28.5g	57%
Vitamin C	11.6mg	19%
Vitamin A	0.1mg	3%
Iron	3.3mg	18%
Calcium	423.6mg	42%

Amount Per 100 g
Calories	162.15 Kcal (679 kJ)
Calories from fat	112.68 Kcal
		% Daily Value*
Total Fat	12.52g	91%
Cholesterol	39.33mg	62%
Sodium	253.62mg	50%
Potassium	188.56mg	19%
Total Carbs	6.74g	11%
Sugars	2.42g	46%
Dietary Fiber	1.28g	24%
Protein	6.01g	57%
Vitamin C	2.4mg	19%
Iron	0.7mg	18%
Calcium	89.4mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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