Spicy Lamb and Eggplant Lasagna

30 slices of eggplant (1/4-inch thick), about 3 pounds

3 cups flour

3 eggs beaten with 2 tablespoons milk

3 cups fine dried bread crumbs

Essence, recipe follows

1 cup vegetable oil

1 recipe of Spicy Lamb Sauce, recipe follows

1 pound Feta cheese, crumbled

2 cups Bechamel Sauce, recipe follows

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Spicy Lamb Sauce:

2 tablespoons olive oil

1 pound ground lamb

Salt

2 teaspoons crushed red pepper

2 cups finely chopped onions

1/2 cup finely chopped celery

1/2 cup finely chopped carrot

Freshly ground black pepper

2 tablespoons chopped garlic

2 (28-ounce) can of peeled, seeded and chopped tomatoes

1 small can tomato paste

3 cups beef stock or water

2 sprigs of fresh thyme

2 bay leaves

2 teaspoons dried oregano

2 teaspoons dried basil

2 ounces Parmigiano-Reggiano

Bechamel Sauce:

1/4 cup oil

1/4 cup flour

1/2 teaspoon salt, freshly-ground white pepper and grated nutmeg

3 1/2 cups milk