Slice eggplant lengthwise, place on paper towels, and salt to remove moisture.
Saute garlic and onion in olive oil until onion just begins to soften.
Add ground lamb and brown until almost done.
Add tarragon, smoked paprika and cinnamon
Add crushed tomatoes and red wine, simmer, remove from heat.
While cooking lamb, quarter and boil red potatoes for 20 or until soft, remove from heat.
While lamb sauce is simmering, pan fry eggplant with olive oil and set aside.
Whisk in two eggs to meat sauce completely.
Ladle one layer meat sauce, then add eggplant slices and continue until last later is meat sauce.
Whip potatoes with boxed soup until even throughout. Add potatoes gently to the top of meat/eggplant layers. Bake at 375° for 40 min.