Place the eggplant slices in a colander and sprinkle with kosher salt. Let it sit for an hour. Rinse lightly then pat the eggplant very dry.
Preheat oven to 400 F.
Toss the eggplant with oil and roast for 20 minutes, flipping half way through.
Meanwhile, in a pan, heat the additional tablespoon of oil over medium heat and add in the onion and garlic. Saute until soft, about 5 minutes. Add in the vegan meat or beef. If cooking meat from raw, then continue to saute until cooked through and no longer pink, about another 5 minutes.
If not, skip to this step immediately. Add in the chickpeas, sauce, oregano, cinnamon, allspice and salt and pepper to taste. Cook for 5-7 minutes, just to thicken slightly.
Add a light layer to the bottom of a 13x9" baking dish. Add a layer of eggplant, then hummus. Repeat layers of sauce, eggplant, hummus. You should have three layers of each, ending with the hummus.
Top with cheese, if using.
Heat the oven to broil and broil until bubbly and caramelized on top, about 5-6 minutes.
Allow to sit for about 5 minutes before slicing and enjoying.