Slice the eggplant into 1cm thick rounds and remove the stem.

Rinse the peeled shrimp under water and pat dry with paper towels.

Boil water in a pot, add salt (not listed in ingredients), and cook spaghetti 1 minute less than package instructions. Drain well.

Heat olive oil in a pan over medium heat, cook eggplant until tender, flipping occasionally. Push to the side and add shrimp, cooking quickly until color changes. Remove both from the pan.

In the same pan, melt butter over low heat, add flour and stir until smooth. Gradually add milk and seasonings, stirring until thickened. Add spaghetti, shrimp, and eggplant, mixing well.