Preheat oven to 400˚F or use a grill. Cut the top and bottoms off the eggplant and discard. Slice the eggplant into ¼-inch rounds and toss in a bowl with oil, salt and pepper. If using a grill, grill slices for 3 to 4 minutes on each side, until fork tender. If using the oven, roast for 20 to 25 minutes until fully cooked. Place half of the cooked eggplant on the bottom on the 9x9 pan. Spread the meat sauce over the eggplant, then top with the remaining eggplant. Pour the béchamel sauce over and place the pan in the preheated oven. Lower the temperature to 350˚F and bake for 35 to 45 minutes, or until the top of the béchamel begins to turn golden. Remove from oven and let cool for 45 minutes. That way, the béchamel will begin to firm up and make it much easier to serve. Provencher likes to pour a xinomavro from Naoussa alongside, like Thymiopoulos Young Vines.