2 medium eggplants, peeled and sliced ¼ inch lengthwise
As needed kosher salt
1 pound extra firm tofu
1 14 oz can artichoke hearts, drained and roughly chopped
1 14 oz can diced tomatoes, drained
1 medium zucchini, halved lengthwise and thinly sliced
3 eggs
2 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon cumin powder
½ teaspoon red pepper flakes (optional)
½ teaspoon allspice
1 teaspoon dried oregano
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup non or low fat milk, heated
Dash nutmeg
¼ cup bread crumbs

Sprinkle the eggplant slices on both sides with salt and let drain on a rack for 1 ½-2 hours. Rinse and pat dry with paper towels.
Take the block of tofu out of its package and place on 3-4 layered paper towels. Place 2 more layers of towels on top and cover with a cookie pan and two small cans on top. Allow the tofu to drain at least one hour. Once mostly dry, cut into ½ inch cubes.
In a medium bowl combine the tofu, artichoke, tomatoes, zucchini, eggs, garlic, lemon juice, herbs and spices. Let this marinate while the eggplant are draining.
To make the béchamel sauce, heat a small sauce pan over medium heat and whisk together the oil and flour. Cook for 4-5 minutes, stirring occasionally until it browns and smells nutty. Whisk in the milk and nutmeg and let simmer for 8-10 minutes over very low heat until thickened. Remove from heat.
Spray a large skillet with pan spray and heat over medium high heat. Brown the eggplant slices on both sides and remove to a plate.
Place a layer of eggplant down in the bottom of the Crock Pot, overlapping as little as possible. Top with some of the marinated tofu mixture and cover with another layer of eggplant. Repeat until all ingredients are used. Pour the béchamel sauce over all. Sprinkle bread crumbs over the top and cook on High for 2 ½-3 hours or on Low for 5-6 hours