Eggplant and Zucchini:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 2 medium zucchini, sliced into 1/4-inch rounds
• 2 tablespoons olive oil (plus extra for brushing)

Lentil-Tomato Filling:

• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup mushrooms, chopped
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup cooked lentils (brown or green)

Béchamel Sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/4 cup grated Parmesan cheese
• 1 cup crumbled feta cheese
• 1 large egg, beaten