Preheat oven to 350 degrees. Grease 2 1/2 quart baking dish. Heat 2 tbsp oil in skillet, add onion and cook until soft. If fresh lamb, add to onion and cook, stirring until most of pinkness is gone. Add allspice, salt, pepper and tomato sauce. Cover and simmer 30 minutes. Heat remaining 4 tbsp oil in skillet. Cut eggplants into 1/4" slices. Brown each side of eggplants and pat dry. Mix eggs, cream, parsley, and 1/2 cup of bread crumbs. Put layer of eggplants on bottom of casserole and spread lamb mix over it. Continue layering with eggplant on top. Pour egg mixture over all, sprinkle remaining 1/2 cup bread crumbs on top. Bake 40 minutes.