1. Preheat oven to 375°F (190°C). 2. Brush 150g eggplant slices with 5ml olive oil and sprinkle with salt. Place on a baking sheet and roast for 15-20 minutes until tender. 3. Meanwhile, heat 5ml olive oil in a skillet over medium heat. 4. Add 50g diced onion and cook until translucent, about 3 minutes. 5. Add 6g minced garlic and cook for 30 seconds. 6. Add 15g tomato paste and cook for 1 minute. 7. Add 150g diced tomatoes, 60ml vegetable broth, 150g chickpeas, 1g cinnamon, 1g oregano, 1g salt, and 1g black pepper. 8. Simmer for 10-15 minutes until slightly thickened. 9. In a small bowl, whisk together 60g Greek yogurt, 25g beaten egg, 10g grated Parmesan cheese, 0.5g nutmeg, and a pinch of salt. 10. In a small baking dish, layer half the eggplant slices, followed by the chickpea mixture, then the remaining eggplant slices. 11. Spread the yogurt mixture on top and sprinkle with remaining 5g Parmesan cheese. 12. Bake for 25-30 minutes until golden and bubbly.