To Bake the Vegetables
Preheat oven to 425 degrees F. Spray 2 large baking sheets with cooking spray. Arrange eggplant slices, zucchini slices, and potato slices flat amongst the two sheets. Spray with cooking spray and sprinkle with salt and pepper. Bake until tender (45 minutes). Remove from oven; set aside. Reduce temperature to 375 degrees F.
Meanwhile, cook pasta according to package directions.
For the Meat Sauce
In a large nonstick skillet, heat olive oil over medium heat. Add onion and garlic; saute until onion is tender (8 minutes). Add oregano, cinnamon, and beef. saute until beef has browned (10 minutes). Add tomatoes with their juice and tomato paste. Break up tomatoes with back of spoon. Stir the mixture until well-combined. Simmer until mixture thickens slightly (15 minutes). Stir in half of the breadcrumbs.
For the White Sauce
Melt butter in a saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook 8 minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese, cook 2 minutes. Add Parmesan cheese, stirring constantly until it melts. Remove from heat. Add cooked pasta to whites sauce. Stir until pasta is well-coated.
Spray a 13x9x2 inch glass baking dish with cooking spray. Sprinkle remaining bread crumbs over bottom of dish. Arrange potatoes in bottom of dish. Spoon half of meat sauce over potatoes. Arrange eggplant slices over meat sauce. Top with remaining beef mixture. Arrange zucchini slices over meat mixture. Top with pasta-white sauce mixture. Sprinkle with Parmesan cheese. Bake until top has slightly browned (55 minutes).