Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. Pat it dry. Next brush with olive oil on both sides, place on baking sheet, season with pepper and roast on 400F for 12-15 minutes, until soft; Remove from the oven and let them cool;

Slice up your zucchini, and season with salt and pepper. Brush with oil on both sides, and place on baking sheet and bake with eggplants for about 12-15 minutes; Remove from the oven and let them cool;

Peel and slice potatoes and cook them in a slightly salted boiling water until fork tender for about 10 minutes; place them in a colander to discard the water and let them cool;

In a skillet, heat up the olive oil, add onions and cook for 2-3 minutes, until translucent; Add garlic and cook for an additional minute; Add spinach and let it cook down until totally wilted; Then add fresh dill, salt, and pepper and set aside to cool off.

In a bowl beat 2 eggs, add feta, salt, and pepper; Once the spinach mixture is cooled, add it to the bowl, mix everything together and set it aside.

Heat up some olive oil, add onions and cook until translucent; Add garlic and cook for one more minute; Then add spices: cinnamon, nutmeg, & oregano; Add pureed tomatoes, sugar, salt and pepper. Then cover and cook for approximately 20 minutes; Adjust seasoning (salt and pepper) as needed.

In a skillet, melt butter; then add flour and whisk vigorously; Gradually start adding milk and mixing it in, until the sauce is smooth; Season with salt, pepper, and nutmeg; Turn off the heat; Add Parmesan cheese and mix well; Beat 2 eggs and 1 egg yolk and add them to the béchamel sauce, mixing thoroughly.

Preheat the oven to 350F; Using a 9X13" casserole dish, brush it with olive oil or spray with cooking spray; Add slices of eggplant and top them with slices of zucchinis; Then add tomato sauce; Add another layer of eggplant; Add a layer of spinach/feta mix; Add sliced potatoes; Top it all of with your béchamel sauce; Sprinkle it with some more Parmesan Cheese; Bake it in the oven for 50-55, minutes until golden brown and bubbly; Let it cool off for about 20 minutes before serving.