Preheat oven to 425°F.

Place eggplant on paper towels and sprinkle with 1 teaspoon salt.

Cover with more paper towels and let stand for 10 minutes, pressing occasionally.

Lightly coat each eggplant slice with cooking spray and sprinkle with 1/4 teaspoon pepper.

Arrange eggplant in a single layer on 2 baking sheets.

Bake at 425°F for 8 minutes.

Turn eggplant slices over, rotate baking sheets, and bake for another 8 minutes.

Heat olive oil in a large nonstick skillet over medium-high heat.

Add onion, 4 minced garlic cloves, and ground chicken to the skillet.

Sauté for 6 minutes or until chicken is cooked through.

Stir in bulgur, mint, 1/4 teaspoon pepper, 1/8 teaspoon salt, allspice, and diced tomatoes.

Bring the mixture to a boil, then cover, reduce heat, and simmer for 20 minutes.

Remove from heat and let cool completely.

Melt butter in a medium saucepan over medium heat.

Add flour, whisking until well blended.

Gradually add milk, whisking until blended.

Add 2 crushed garlic cloves and bring to a boil.

Reduce heat to low and cook for 2 minutes or until thickened, stirring constantly.

Pour the milk mixture into a food processor.

Add feta cheese and nutmeg and process until smooth.

Stir in yogurt.

Coat two 8-inch square baking dishes with cooking spray.

Divide half of the eggplant slices between the dishes.

Top each dish with 1 cup of the meat mixture.

Repeat the procedure with the remaining eggplant and meat mixture.

Pour 1 1/4 cups of the topping mixture over each dish.

Bake at 425°F for 35 minutes or until the top is bubbling.