Instructions

1. Preheat oven to 350 F (175 C).
2. Slice the eggplants lengthways as thinly as you can. Use a mandolin if it’s easier. You should have at least 15-16 slices. Scatter both sides with salt and set aside in a colander.
3. In a frying pan, add 2 tablespoons of avocado oil cook the onions, bacon, and mushrooms until the bacon is cooked.
4. Add the ground beef and cook until the beef is browned slightly, and season with salt and pepper, to taste.
5. Add the other 2 tablespoons of avocado oil into the frying pan.  Pat the eggplant slices dry on both sides and place into the pan, cooking them on both sides until they are soft. Do this in batches until all your slices are done.
6. Grease a small baking dish and tip in all the sauce.
7. Lay a soft eggplant slice out in front of you on a chopping board and spoon a small amount on the end closest to you. Carefully roll the slice up and place into the baking dish, nestled in the sauce. Continue to do so until all the slices are filled and rolled. If there’s extra space of in the dish, then add in any leftover meat mixture.
8. Bake in the oven for 20-25 minutes.
9. Serve scattered with chopped parsley and sesame seeds.