Preheat oven to 350 F. Lightly grease a baking dish.

Toss eggplant with half the salt and set aside to “sweat” while you prepare the cauliflower béchamel sauce.

In a medium pot over medium heat, add the coconut milk, ghee and cauliflower florets. Cover with a lid for 10-15 minutes, or until cauliflower is tender.

Using an immersion blender or food processor, puree the cauliflower mixture until creamy. Add half the nutmeg and season with half the remaining salt. Taste to adjust. Once slightly cooled, add eggs and blend until incorporated. Set aside.

Prepare the meat. Add half the coconut oil to a wide pan on medium heat and swirl to coat. Add onions and sauté for 5 minutes. Add garlic and sauté for 1 minute.

Add ground meat and break up with a wooden spatula. Season with remaining spices and salt and cook until brown.

Add diced tomatoes and tomato paste and stir well. Transfer to a heat-safe bowl and set aside.  

Return the pan to the stove and add the remaining coconut oil. Rinse the eggplant to remove excess salt and pat dry. Saute for 5-7 minutes on medium heat. Once tender, remove from heat and begin layering the dish.

Layer half the eggplant in the baking dish and top with meat mixture and half the parsley. Repeat, reserving some parsley for garnish.

Carefully spread béchamel sauce on top of the dish and bake for 30-45 minutes, or until top is browned.

Allow to cool and serve warm with reserved parsley.