Preheat oven to 180°C/356°F.

Finely slice your aubergines lengthways. Place on a rack, cover in salt, pepper and olive oil. Bake for 15 minutes.

Crumble the whole block of feta into a bowl with the ricotta, the zest of a lemon and an egg. Season with salt, pepper and olive oil. Mix everything together and set aside.

Finely chop the onions and cloves of garlic. Fry in a large sauce pan until soft and add your lamb mince. Allow it to brown.

Add your cinnamon and dried oregano. Season with salt and pepper and add a large handful of chopped parsley. Mix together.

Add a tin of chopped tomatoes. Mix and cook over a medium heat for 8 minutes until the sauce has thickened. Remove from the heat.

Layer time. Spoon half of your lamb mixture into a baking dish. Cover the mixture with half of your slices of cooked aubergine. Cover the aubergine with the other half of the lamb mix and cover this with your remaining aubergines. Cover this with your ricotta mix and place under a hot grill for ten minutes, or until the ricotta mix starts to get little burn marks over on top.

Remove from the oven, slice up and enjoy!