Peel and cut eggplant into diced chunks about ½ inch each.

Brown beef with garlic in skillet; drain.

Add eggplant, tomato paste, water, oregano, salt, onion powder, cinnamon, ground ginger, allspice, and pepper.

Cook about 10 minutes or until eggplant is tender.

Combine milk and egg in small bowl. Set aside.

Melt butter in small saucepan. Add milk mixture. Cook over low heat stirring constantly until thickened (add xanthan gum if needed).

Power white sauce over meat mixture. Top with cheese.

Place skillet in oven about 6 inches from broiler and broil on high for 2-3 minutes or until cheese is browned. If you don't want to turn oven on, you can cover the skillet and just cook until the cheese melts.

Sprinkle chopped parsley on top if desired.