Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

Brush the eggplant slices with olive oil and grill or bake until tender and lightly browned.

In a frying pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.

Add ground meat, cook until browned. Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes.

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.

Gradually whisk in the heated milk, stirring constantly until thickened. Remove from heat and stir in cheese, beaten eggs, nutmeg, and salt.

In a baking dish, layer half of the eggplant, followed by the meat sauce, then the remaining eggplant.

Pour the béchamel sauce over the top and smooth it out. Bake in a preheated oven at 350°F (175°C) for 45 minutes or until golden brown.

Let it cool for a few minutes before serving.