Slice the eggplant into ½ inch rounds. Liberally sprinkle a cookie sheet with salt and lay the rounds over the surface. Salt the top of the eggplant. Stack the pieces if necessary. Cover with a sheet of wax paper and another cookie sheet of equal size. Weight the cookie sheet. I use a kettle filled with water and/or cast iron frying pans. Let stand for 1 hour. Pour off the liquid, rinse off the salt and pat dry. Heat the oven to 350 degrees. Put the eggplant slices on a cookie sheet.  It's okay if they are piled up. Bake for 25 minutes. Set aside.

While you wait for the eggplant, make the sauce. Heat the plive oil until shimmering. Add the chopped onions and sauté until translucent. Add the lamb if you are using meat and continue stirring until the meat is browned on all sides. Immediately add the mushrooms. Stir, cover, and continue cooking over medium heat for ten minutes more.

In a small saucepan, make the Béchamel sauce. Melt the 6 tablespoons of butter. Add the flour and with a whisk, thoroughly incorporate the two, Slowly pour the scalded milk into the roux beating constantly until you have a smooth texture. Add a dash of nutmeg and the parmesan. Stir until the cheese is melted. Set aside.

Preheat the oven to 350 degrees. A 2inch X 10 inch X 14 inch glass or stainless steel baking dish should be large enough to accommodate the contents. Oil the dish with olive oil. Make two layers of eggplant on the bottom of the dish. Pour all of the mushroom (and meat) sauce over the eggplant. Pour the Béchamel sauce over the mushroom sauce. Sprinkle the top with bread crumbs and parmesan. Bake at 350 degrees for 40 minutes, uncovered.