In a large skillet over medium heat, brown the eggplant on each side, a few slices at a time, with about 1/2 cup (125 ml) of the oil. Season with salt and pepper. Set aside on a plate.
In the same skillet, brown the veggie crumble with the onion and spices in the remaining oil, breaking it up with a wooden spoon. Add the garlic and cook for 1 minute. Season with salt and pepper. Add the wine. Bring to a boil and reduce until almost dry. Add the tomatoes and parsley. Bring to a boil. Remove from the heat. Add 1/4 cup (30 g) of the breadcrumbs and stir to combine. Adjust the seasoning. Set aside.
In a pot, melt the butter. Add the flour and cook for 1 minute while stirring. Add the milk and bring to a boil, stirring with a whisk. Remove from the heat and add the cheese and nutmeg. Season with salt and pepper. Set aside.
With the rack in the middle position, preheat the oven to 400°F (200°C).
Butter a large 13 x 9-inch (33 x 23 cm) baking dish. Sprinkle with 1 tbsp of breadcrumbs.
On each eggplant slice, spread about 1/3 cup (75 ml) of the meatless mixture. Roll up each eggplant slice and place in the baking dish. Cover with the béchamel sauce. Sprinkle with the remaining breadcrumbs. Bake for 25 minutes or until the béchamel is golden brown.