Layer eggplant slices in colander and sprinkle with plenty of salt. Let sit for 30 minutes, then rinse with lots of cold water. Lay slices out flat and use a clean kitchen towel to squeeze out excess water and pat dry.
Turn oven to broil. Spray a cookie sheet with EVOO and lay eggplant in one layer on sheet. Spray with more EVOO. Broil for a few minutes (don't burn!), then flip slices over, spray again with EVOO and broil a few more minutes. I usually broil until they feel soft and lose their firm shape when picked up with tongs.
Heat oven to 350°F
Heat 1 T. olive oil in large skillet or dutch oven. Add chicken and onions and saute for 5 minutes or so, breaking up chicken with wooden spoon.
Add tomatoes, cinnamon, nutmeg and cloves. Salt and pepper to taste. Bring to a boil, reduce heat and simmer for 15 minutes till sauce is thickened slightly.
Spread tomato chicken mix in the bottom of a 9x13 pan, top with a layer of eggplant.
To make the sauce: Melt butter in small saucepan, whisk in flour and cook for two minutes, whisking constantly. Slowly whisk in milk, bring to a bubble and reduce to simmer till thickened. Melt in parmesan.
Spoon sauce over eggplant. Bake at 350 till browned and bubbly.