¾cupgrated pecorini romano or parmesandivided, 75 g
½tspeach salt and pepper
Sweat Eggplant: Cut eggplant lengthwise into ¼ inch slices. Sprinkle slices evenly with salt on both sides, then set on a few layers of paper towels and set aside for 15 minutes. When finished, firmly pat eggplant as dry as possible with paper towels.
Precook Eggplant: Preheat oven to 350°F (176°C). Brush eggplant slices on both sides with oil, then bake for 30 minutes, flipping halfway through cooking, until eggplant is tender and slightly browned. When finished, remove eggplant from oven and increase temperature to 400°F (204°C).
Tempeh "Lamb": Meanwhile, grate tempeh using a box grater. Heat oil in a large skillet over medium heat, then add tempeh. Cook, stirring occasionally, until tempeh begins to turn golden, about 5 minutes. Add onion, garlic, tomato paste, and spices, continuing to cook for another 5 minutes. Add wine and cook uncovered until liquid has completely evaporated, about 1 minute.
Cheese Sauce: Heat milk until warm in the microwave. Melt butter in a small pan over medium heat, then whisk in flour to form a smooth paste. While whisking, slowly drizzle milk into the paste until completely combined. Continue whisking and cooking until mixture thickens, 2 to 3 minutes. Remove from heat and stir in ½ cup of the cheese, salt, pepper, and nutmeg. Allow to cool a but (so that it's warm but not hot), then stir in the eggs.
Assemble: Grease a 9×9 inch (or similar size) casserole dish. Then layer – ⅓ of the eggplant > ½ of the tempeh > ⅓ of the eggplant > ½ of the tempeh > ⅓ of the eggplant. Top with bechamel sauce, spreading it to evenly cover the top. Sprinkle with remaining ¼ cup cheese.
Bake: For 30 to 45 minutes, or until top is golden brown. Let cool slightly before serving.
Store in an airtight container in the fridge for 3 to 5 days.