Place the eggplant slices in a single layer on a baking sheet lined with nonstick foil or baking paper. Brush with olive oil and season with salt and pepper.
Bake for 25-30 minutes or until golden. Remove from the oven and set aside to cool slightly.
For the Meat Sauce
While the eggplant cooks, start the meat sauce. Heat 1 tablespoon of the oil in a large pan over medium heat. Cook the onion until soft, add the garlic, followed by the cinnamon, allspice, ground cloves, and dried oregano. Cook to release the flavors.
Fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the tomato paste and stir into the meat.
Add the tomatoes, parsley, and fresh mint. Stir together, season with salt and pepper. Lower the heat and simmer for 25 minutes.
For the Topping
Add feta cheese, eggs, sour cream, and pepper to a food processor or mixer. Pulse to until smooth and combined.
To Assemble
Line a 10 inch baking pan with a layer of the roasted eggplant. Add a layer of the Greek meat sauce. Smooth the topping over the layers in the pan. Sprinkle with parsley and bake until golden. About 30 minutes. Let stand for 10 minutes to set before serving. Slice and serve.
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Notes
This recipe works well with beef, but I highly recommend using lamb for the sauce. The flavorful meat really brings the dish to a whole new level.
Don't skip the step of roasting the eggplant. It just won't cook enough using raw eggplant as the base.
If you don't have a food processor, you can use a mixer or standard whisk. Just be sure to mix until smooth and well combined.