1
Thinly slice the eggplant and sprinkle each slice with pink salt. Place them on towels and let them “sweat” out the moisture for about 30 minutes. (I think I have also par-cooked them in the past, but unsure.)
2
While eggplant slices are enjoying their hot yoga sweat routine, brown up the ground beef in (1) TBS ghee or coconut oil with the onion, garlic, cinnamon, nutmeg, salt and pepper. Once browned add the tomato paste and water. Mix well and simmer until thick and bubbly.
3
While meat is simmering, bake the eggplant until just starting to soften (but still easy to move / pick up).
4
Lay the eggplant covering the bottom of a casserole dish.
5
Alternate layers of eggplant and layers of the beef mixture.
6
Make the rest of the ingredients into a white sauce and pour it over the base layer.
7
Bake casserole for 60 minutes at
350
8
LET IT REST for 20 minutes before serving.