Assemble ingredients together.

Sprinkle salt over the eggplant slices and let it sit for 20 minutes. Then, rinse them thoroughly and drain well.

Preheat the oven to 350°F.

Heat a frying pan over medium-high heat and add olive oil. Fry the eggplant slices until soft and light brown in color. Set aside and drain using paper towels.

Using a hot pot, boil the kale and puree it together with tomatoes using a blender or food processor.

Using the same pan where you fry the eggplant. Heat the pan again and sauté onions and garlic until fragrant. Now, add meat and allspice. Cook it for 5 minutes.

Then, add the tomato-kale mixture and bring the sauce to simmer. Cook for 10 minutes or until the sauce thickens. Season with salt and black pepper.

In a bowl, mix yogurt and nutmeg. Set aside.

Using a baking casserole dish, layer and assemble the recipe: eggplant, meat-tomato, eggplant, yogurt, and parmesan cheese. Bake it for 45 minutes or until the top sets and the cheese has melted.

Let it rest for 20 minutes before slicing it.