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Heat the oil in a large, deep, non-stick, ovenproof, frying pan over high heat. Add the onion and lamb. Cook, breaking up mince with a wooden spoon, for 3-4 minutes or until lamb is browned.
Add the risoni, eggplant, cinnamon, allspice, tomato and stock to the pan. Stir to combine. Season and bring to the boil. Cover, reduce heat to medium and simmer, stirring occasionally, for 7-8 minutes or until risoni is al dente.
Preheat an oven grill on high. Spread cheese sauce over the top of the risoni mixture. Sprinkle with the parmesan. Grill for 2 minutes or until top is golden. Sprinkle with oregano leaves, if using, to serve.