Thinly slice the eggplant and place on a cookie sheet lined with non-stick foil. Spray lightly with olive oil and roast for 20 minutes. Turn once during roasting. Remove and let cool.

While the eggplant is roasting, place 2 teaspoons of the olive oil in a large skillet over medium high heat.

Add the onions and cook for about 5 minutes. Stir frequently.

Add the lentils, cinnamon, nutmeg, cloves, marjoram, tarragon, basil, oregano, vinegar, honey, salt, tomatoes, and water.

Stir and reduce the heat. Simmer for 30 minutes. Stir occasionally.

While the lentils are cooking, line a 10 inch oblong Pyrex dish with foil.

When the lentils are almost soft, place the remaining 2 teaspoons olive oil in a small saucepan over medium heat. When the oil is hot, add the flour.

Whisk well and cook the flour for about 1 minute.

Add the milk slowly while whisking. Cook for about 3 to 5 minutes until thick, whisking continuously.

Place half of the eggplant in a layer at the bottom of the Pyrex dish.

Top with a layer of half of the potatoes.

Add half of the lentil mixture and smooth out into a thin layer.

Add the provolone cheese in a layer.

Add the remaining eggplant and then a layer of the remaining potatoes.

Add the remaining lentil mixture and then top with the white sauce.

Cover with foil and bake for 35 minutes covered.

Uncover and cook for another 10 minutes.

Serve.