Preheat the oven to 450Ãƒâ€šÃ‚ÂºF. Lightly coat a baking sheet with olive oil spray.
Cut eggplant into [1/4]-inch slices, sprinkle with [1/2] teaspoon salt, and let drain in a strainer for 20 minutes. Pat dry.
Spread eggplant and cauliflower florets on the prepared baking sheet, lightly coat with olive oil spray, and bake for 20 minutes. Set aside.
In a medium skillet over medium heat, brown lamb for 5 minutes, breaking up lumps with a wooden spoon.
Add yellow onion and 2 tablespoons extra-virgin olive oil, and cook for 5 minutes.
Transfer lamb and onions to a large bowl, and stir in long-grain rice, seven spices, cinnamon, nutmeg, cardamom, and remaining 1[1/2] teaspoons salt.
In a large, 3-quart pot, add a layer of eggplant, [1/2] of rice mixture, [1/2] of cauliflower, another layer of eggplant, remaining rice mixture, and a final layer of cauliflower. Slowly pour in water, cover, and cook over low heat for 40 minutes. Let rice rest for 15 minutes after cooking.
In a small saucepan over low heat, heat remaining 2 tablespoons extra-virgin olive oil. Add pine nuts and almonds, and toast for 3 minutes. Remove from heat.
Carefully place a plate over the rice pot, and carefully flip over the pot. Give the pot a few taps and a little jiggle, and slowly lift up the pot.
Distribute toasted almonds around the plate, sprinkle Italian parsley over top of rice, and serve warm.