1 tablespoon olive oil
1  onion, chopped
2 to 3  garlic cloves, minced
1 3/4 pounds ground lamb
15 ounces crushed tomatoes
1 1/2 teaspoons dried oregano
1 teaspoon allspice
1 teaspoon salt
1/2 teaspoon black pepper
2  eggplants, peeled and sliced lengthwise
3  large eggs, room temp
1 cup half-and-half, room temp
1/2 cup crumbled feta cheese
1/3 cup grated Parmesan cheese
1/8 teaspoon nutmeg (optional)

Heat oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, 6-8 minutes. Stir in the garlic and lamb. Increase the heat to medium high and cook, stirring to crumble, just until no longer pink, 7-8 minutes. Drain the excess fat. Stir in tomatoes, oregano, allspice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Reduce heat to low. Partially cover and cook until very thick, 25-30 minutes.

Meanwhile, preheat the broiler. Place the eggplant on a large baking sheet and generously coat both sides with cooking spray (work in batches if necessary). Sprinkle with the remaining salt and 1/8 teaspoon of pepper. Broil 5 inches from the heat until just beginning to brown, 2-3 minutes per side.

In a bowl, lightly beat the eggs and half-and-half. Stir in the feta, Parmesan, nutmeg (if using), and remaining pepper.

Reduce the oven temp to 350 degrees. Arrange a layer of eggplant in a shallow 2 1/2 quart baking dish. Top with a layer of the meat mix. Add another layer of eggplant, another layer of meat, and top with a layer of eggplant. Poke several holes through the layers with a fork. Pour the cream mix evenly over the top. Bake until egg is set and lightly browned, 30-35 minutes. Let stand 15-20 minutes before cutting and serving.