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To make filling, heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add 1 package sliced cremini mushrooms, 1 chopped onion and 1 chopped red bell pepper; cook, stirring occasionally, until softened, 8 minutes. Add 1 bag frozen meatless crumbles and cook, stirring until browned, about 5 minutes. Add 1 can fire-roasted petite-diced tomatoes, 1/2 cup low-sodium vegetable broth, 1 teaspoon cinnamon, 1/2 teaspoon ground allspice and 1/2 teaspoon salt; bring to boil. Reduce heat and simmer, covered, stirring, until slightly thickened, about 15 minutes. Remove skillet from heat.
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Meanwhile, spray 9 x 13-inch baking dish with nonstick spray. Spray broiler rack with nonstick spray; preheat broiler. Place 1 large eggplant, sliced 1/2-inch thick, in one layer on broiler rack; spray with nonstick spray. Broil 5 inches from heat until lightly browned, 5 minutes per side. Reduce oven temperature to 375 degrees.
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To make sauce, whisk 3 tablespoons all-purpose flour and 1-3/4 cup fat-free milk in small saucepan until smooth. Cook, whisking constantly, over medium heat until mixture boils and thickens, about 2 minutes. Remove pan from heat. Beat 1 large egg in small bowl; whisk in 1/2 cup hot milk mixture. Add egg mixture to saucepan and whisk to combine. Whisk in 1/3 cup grated parmesan cheese. Place half of eggplant in one layer in baking dish; cover evenly with filling. Top with remaining eggplant and sauce. Bake until center is hot when tested with knife and edges are bubbly, 30 minutes. Cool 15 minutes before serving.
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