Start by following the package instructions for the soy ground meat (soaking in boiling water, squeezing, etc.).

In a wide pot, add olive oil (about 1/2 to 3/4 cup) and sauté the onion and garlic. Stir them a couple of times and add the eggplant. Let them sauté for 2-3 minutes, then add the well-squeezed soy ground meat.

After sautéing everything together for another 3-4 minutes, add the tomato along with the spices and a little water, and lower the heat. Let it simmer for about 45-50 minutes. We want it to be juicy but not swimming in liquid. You may need to increase the heat and leave it uncovered towards the end if it needs to dry out.

While the filling simmers, peel and slice the eggplants and potatoes into rounds. Place them on a baking sheet with parchment paper, lightly salt, drizzle with a little olive oil, and bake in the oven at 390°F (200°C) with fan for about 20 minutes. (You can use two baking sheets in the oven simultaneously for 25-30 minutes.)

In a medium pot over medium-high heat, melt the margarine. Then add the flour and stir with a whisk. We want the flour to absorb the margarine and form a dough-like consistency around the whisk.

Gradually add the soy milk in several batches, stirring each time to be absorbed by the mixture. You may not need to use the entire liter, depending on how thick you want the béchamel. (I used 900 grams.) Finish by adding the spices.

Remove the bay leaves and allspice berries from the filling and start assembling: in a buttered baking dish, cover the bottom with the potatoes and add half of the filling.

On top, place a layer of eggplants and about half of the remaining filling. Scatter the rest of the eggplants and add the remaining filling.

Finish by pouring the béchamel over and sprinkle with a little breadcrumbs.

Bake at 390°F (200°C) with fan for about 35-40 minutes.

Let it sit for a bit before cutting, serving, and enjoying an excellent vegan dish!