Toss the eggplant slices with the salt and drain
for 1 hour. Combine the dried baby eggplant and enough warm water to cover in a large bowl. Soak until pliable, 30 to 45 minutes.
For the filling: Mix the beef, rice, oil, allspice
, cinnamon and 1/4 cup water together in a large bowl.
Preheat the broiler. Stuff each baby eggplant with some filling.
Brush the salt from the eggplant slices and place on a well-oiled sheet pan. Broil
without turning until dark brown, 15 to 20 minutes.
Preheat the oven to 350 degrees F. Heat a large roasting pan over medium-high heat on the stove. Add the oil and sear
the chicken pieces until golden, 3 to 4 minutes on each side. Remove the chicken from the pan. Sear the baby eggplant in the same pan about 4 to 5 minutes per side. Turn off the heat. Layer the baby eggplant, followed by the potatoes, chicken and broiled eggplant
slices in the roasting pan. Cover with foil and bake until a thermometer inserted into the chicken registers 165 degrees F, about 2 hours.