Wash and slice the eggplants and put them in cold salted water to get rid of their bitter taste. 

Drain them well and wipe them dry.

Fry them lightly in oil and place them on a sieve so that the oil drains out.

Wash and chop the mushrooms and let them drain.

Sauté the chopped onion and add the mushrooms. Let them simmer till there is no water left and add the tomato, salt, pepper and the cinnamon stick. Let everything boil till the sauce thickens.

Oil a medium baking tray and sprinkle it with 3 tbsp of dried breadcrumbs.

Layer out the eggplants on the tray and put the mushrooms on top. 

Boil the water and remove from heat. Slowly add the potato flakes till they are fully incorporated and let the mixture stand.

Heat the oil over high heat and add the flour. Stir continuously until the flour gets a golden color (about 5 minutes). Lower the heat and add the potato mixture. Continue to stir to avoid curdling. Boil the cream until it thickens and Add the salt, pepper and the nutmeg.   

Stir well and pour it over the food. 

Drizzle with the rest of the breadcrumbs and bake in medium temperature for about an hour.