Preheat oven to 400° F.
Sprinkle peeled, sliced eggplant with salt. Place between paper towels and set a heavy plate on top; let stand for several minutes then chop finely.
Rub a lamb roast with salt, pepper, and sliced garlic cloves. Place in a roasting pan.
In a skillet, sauté finely chopped onion in olive oil. Add the eggplant, crushed garlic clove, ground lamb, and sausage. Cook for several minutes then remove from the heat and stir in soft bread crumbs, chopped parsley, egg, salt, and pepper. Spoon around the roast, or if using rib sections, spoon into the center (cover the tips with aluminum foil).
Roast for 1 hour, or to an internal temperature of 130° F on a meat thermometer.
Place on a serving platter to carve.Servings: 10