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1. Place the wheat in a heatproof bowl and add 1 ½ cups of boiling water. Place a plate on top and let it steep for least 30 minutes.

2. Meanwhile, heat a skillet or grill plan. Slice the eggplant into ¼″ thick slices and brush each side with olive oil. Grill the eggplant on both sides until the eggplant is golden on both side and cooked through.

3. Brush a little bit of olive oil on the bottom of a 13×9 baking dish. Layer the bottom with half of the grilled eggplant and reserve the other half.

4. Drain the wheat in a sieve and press out any water. Then place the wheat in a bowl and mix in the feta, scallions, garlic, and pistachios. Whisk the egg and cinnamon together in a bowl and add that to the wheat mixture. Stir everything together until you can form small balls of it with your hands.

5. Spread the mixture on top of the eggplant slices in the pan. Then top it with the remaining eggplant slices. Pour the tomato sauce over the eggplant. Sprinkle the top with a little bit of feta and any remaining pistachios. Bake for 30 minutes, or until the dish is just heated through.