3 peeled eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds)
2 tablespoons extra-virgin olive oil, divided
Cooking spray
2 cups chopped onion
4 garlic cloves, minced
1/2 cup uncooked bulgur
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups organic vegetable broth
2 teaspoons chopped fresh oregano
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
2 tablespoons finely grated fresh Romano cheese
1/4 teaspoon salt
1 large egg, lightly beaten