Sauté finely chopped onion and sliced garlic cloves with salt, cinnamon, bay spice and pepper in a frying pan with plenty of oil (cover everything together). Extinguish with water, add paradeis pulp and minced meat and mix heartily. Do on medium heat until the meat is cooked through.
Heat nutmeg, milk, semolina and light butter in a frying pan until semolina becomes pappy. Remove from heat, add finely grated cheese and beaten eggs and mix well. Season with salt, pepper and freshly grated muscatel.
Cut the melanzani with the skin lengthwise into fine slices (3-4 mm) and soak them in cold salted water for about 5 minutes, pressing them until no air escapes. Remove the peel from the potatoes and cut them into small pieces like the melanzani.
Fill frying pan with oil (1-2 cm) and heat. Fry the potato and the (dried) melanzani in the oil (not all the way through!).
Grease large pan (or gratin dish) with light butter and cover with breadcrumbs. Spread with a layer of peanut and season with salt.
On top another layer of melanzani, earth apple and repeat melanzani. Season finished meat mixture with salt and freshly ground pepper to taste and spread evenly in the roasting pan. Cover with the semolina-cheese sauce and bake in the heated stove at about 200 °C until the top layer forms a light brown crust. Remove from the heat and let cool for five to ten minutes.
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