For the Eggplant:

• 3 large eggplants (about 1.5kg/3.3lbs), sliced lengthwise ¼-inch thick
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• Black pepper to taste

For the Meat Sauce:

• 1 lb ground beef or lamb
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 can (400g/14oz) diced tomatoes
• 2 teaspoons dried oregano
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

For the Béchamel:

• 4 tablespoons butter
• ¼ cup all-purpose flour
• 2½ cups warm milk
• 2 large eggs
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt