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Dice your eggplant and potatoes into bite-size pieces. Pop them in the air fryer with olive oil and salt, and cook at 200°C for 20 minutes, shaking halfway.
In a hot pan, brown your lamb mince with one diced red onion. Add tomato paste, allspice, cinnamon, and oregano, and stir for a minute. Pour in your red wine and crushed tomatoes, then simmer for 10 minutes on medium heat.
To make your white sauce, melt butter in a saucepan, then add flour and stir. Gradually whisk in milk until smooth, then add allspice, parmesan, and mozzarella. Stir until thick and just boiling.
Now assemble: layer your potato and eggplant over the mince, pour the white sauce on top, and bake at 200°C for about 15 minutes or until golden brown and bubbling.