1. Preheat oven to 375F.
2. Thinly slice eggplant into uniform thickness, sprinkle with salt and pepper and let sit for 10 min.
3. Blot with paper towel, and lightly cover both sides with olive oil.
4. Place on foil or parchment paper (or silicone pad) and bake 20 min.
5. Set aside

Meat sauce

1. Brown the meat over medium/high heat.
2. Add onions, garlic and tomatoes, continue to sauté.
3. Add tomato paste, fill the can with hot water (helps get the rest of the paste out of the can, unless someone has a hack for getting the paste out? Please put it in the comments below), then pour 175ml of that water into mixture as well.
4. Turn heat down to a simmer, add parsley, ginger, cloves, honey and cinnamon stick.
5. Continue to simmer until ready to layer, removing cinnamon stick at the last minute.

Bechamel/ Custard Sauce

1. In another pan heat 2/3 cup butter or ghee and stir until melted.
2. Whisk in coconut flour, nutmeg and salt.
3. Whisk in coconut milk, bring to a boil.
4. Continue to simmer 4-6 min until it starts to thicken slightly, stirring constantly.
5. Remove from heat, set aside.
6. Once cooled (say in the time it takes to grease a casserole dish and layer in the eggplant and meat sauce) whisk in one egg and 2 egg yolks.
7. Stir in cashew cheese.
8. Grease a casserole dish and line the bottom with baked eggplant.
9. Layer meat sauce evenly over top.
10. Repeat eggplant and meat sauce making sure meat sauce is even and right to the edge on your top layer.
11. Gently and slowly pour bechamel/custard sauce over the meat sauce
12. Bake in a 375F Oven for 60 min, or until top is golden and set.
13. Let rest for 10 minutes before serving.