Sprinkle the eggplant slices with coarse salt and let them release their bitterness for about 30 minutes.

Rinse the eggplants and pat them dry with paper towels. Brush the slices with oil and sprinkle with coarse salt.

Heat a griddle and brown the eggplant slices on both sides. Set aside.

In a pan, pour a splash of extra virgin olive oil. Add the green onion, garlic, and a pinch of coarse salt. Stir occasionally for about 10 minutes. Add the tomatoes with their juice. Let the sauce reduce.

Next, add the ground meat and mix. Sprinkle with dried oregano and freshly ground 5 peppercorn blend. Mix for another 10 minutes. Remove from heat.

Preheat the oven to 350°F (180°C).

Grease an oven-safe dish with oil and sprinkle with breadcrumbs.

Place a layer of eggplant slices at the bottom of the dish.

Add the ground meat with onion on top. Sprinkle with green onion leaves, half of the cream, and half of the shredded cheese. Cover with the remaining eggplant slices. Pour the remaining cream and sprinkle with 2 tablespoons of breadcrumbs and the remaining shredded cheese.

Place the dish in the oven for 15 minutes.

Remove the dish and let it cool for 5 minutes, then serve. Enjoy!!!!!