Wash and slice the eggplants, then soak them in cold salted water to remove their bitterness.

Drain them well and pat dry to remove excess moisture.

Lightly fry them in oil and place them in a strainer to drain the oil.

Wash and finely chop the mushrooms, then let them drain.

Sauté the chopped onion in oil, then add the mushrooms. Let them simmer until they absorb their liquid, then add the tomatoes, salt, pepper, and cinnamon stick. Let them cook until the sauce thickens.

Grease a medium baking dish and sprinkle with 3 tablespoons of breadcrumbs.

Layer the eggplants and then the mushrooms in the baking dish.

Boil the water and remove from heat. Gradually add the potato flakes, stirring until well dissolved, and let the mixture sit.

Heat the oil and add the flour. Stir continuously until the flour turns golden (about 5 minutes). Lower the heat and add the potato mixture, stirring constantly to avoid lumps. Cook the cream until it thickens, then add salt, pepper, and nutmeg.

Mix well and spread over the dish.

Sprinkle with the remaining breadcrumbs and bake in a moderate oven for about an hour.