In one tablespoon of olive oil, sauté onion. Add ground lamb and brown. Add garlic. Drain grease. Add spices. Cook 3 minutes. Add tomato puree. Simmer covered on low 20 minutes.
While meat is cooking, lightly dredge eggplant in seasoned flour. Fry in olive oil until lightly browned. Drain, reserve.
Béchamel:
Melt butter. Make roux. Add simmered milk (all but 1 cup). Whisk to avoid lumping. Season with salt, pepper, bay leaf and nutmeg. Simmer 10 minutes. Whisk eggs and yolks into milk. Temper into sauce. Reduce heat. Add ½ Locatelli.
To assemble in baking pan:
In a lightly oiled 9x13x2 baking pan, lay eggplant overlapping to completely cover pan top with a little meat mixture. Continue layers until all meat and eggplant is used. Top with béchamel and remaining cheese.
Bake uncovered at 350° for 1 hour. Let set for 15 minutes. Serve.