For the Eggplant:

• 3 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt for sprinkling

For the Meat Sauce:

• 1 pound ground lamb or beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 1/2 cup red wine (optional)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 large eggs, lightly beaten
• 1/2 cup grated Parmesan cheese