Wash the eggplant, peel it, slice into rounds, and soak for 15 minutes in cold salted water. Pat dry.

Arrange the rounds on a parchment-lined baking sheet or rack, brush with vegetable oil, salt, and bake at 180°C for about 10 minutes. Set aside.

Fry the ground pork and simmer it briefly in a skillet with the tomatoes, onion, garlic, and spices until partly done. Set aside.

For the bechamel, melt the butter in a saucepan, add the flour, stir quickly, and gradually pour in the warm milk, stirring constantly like a custard. Bring to a boil until thickened, salt, and remove from heat.

Grease a 24 cm dish with vegetable oil and dust with breadcrumbs. Layer in the eggplant, half the meat, more eggplant, and the rest of the meat.

Scatter feta pieces on top, sprinkle with herbs, and pour over the bechamel sauce.

Bake in an oven preheated to 180°C for 30 minutes. Serve hot. Enjoy!