• 3 lbs Eggplant (2 extra-large or 3 eggplants)
• salt
• 3 tablespoons olive oil or spray olive oil

Tomato Meat Sauce:

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, rough chopped
• 2 lbs ground lamb, ground beef (or use vegetarian ground meat substitute -Gimme Lean or St Ives Meatless Ground, or use 4 cups cooked lentils). I prefer lamb.
• 1 1/2 cups diced tomatoes, with juices (or 14-ounce can, with juices)
• 3 tablespoons tomato paste
• 1/2 cup white wine (optional, sub 1/4 cup water)
• 2 teaspoons dried oregano
• 1 tsp sugar
• 1 tsp cinnamon
• 3/4 tsp kosher salt
• 1/2 teaspoon cracked pepper
• 2–3 tablespoons fresh chopped parsley

Bechamel Sauce:

• 3 tablespoons butter or olive oil
• 4 tablespoons flour
• 2 cups milk (or plant-based milk)
• 1/2 teaspoon nutmeg (use fresh grated if possible)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon white pepper or finely ground black pepper
• 1/4 cup grated Parmesan, Pecorino or Kefalotiri Cheese (plus an additional 1/4 cup for the top-optional) or use vegan cheese.
• 1 egg, room temp, lightly beaten (vegans can leave this out)