1. Heat broiler and line a baking sheet with parchment paper.

2. Brush both sides of eggplant slices with 2 teaspoons extra virgin olive oil and sprinkle with 1 teaspoon Himalayan sea salt.

3. Arrange slices on prepared baking sheet and broil in batches until they are deep brown, turning once halfway through, about 5 to 7 minutes per side.

4. Adjust the oven temperature to 375°F and place a rack in the middle.

5. In a large skillet, heat 1 teaspoon of the remaining extra virgin olive oil over medium heat.

6. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

7. Add ground beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with Himalayan sea salt and pepper.

8. Sauté until meat is just cooked through, about 8 minutes.

9. Add 1 cup of tomato sauce and simmer for 10 to 15 minutes, stirring every now and then. Take a taste and adjust seasoning as needed.

7. Spread ½ cup of tomato sauce in the bottom of a baking dish.

8. Place a scant tablespoon of the beef mixture on one end of the eggplant slices and roll up tightly.

9. Place the eggplant rollatini in the baking dish, seam side down. Continue with remaining eggplant slices.

10. Evenly distribute the remaining tomato sauce on top of the eggplant rollatini. Season with Himalayan sea salt and pepper.

11. Cover with foil and bake for 20 minutes.

12. Uncover and bake for further 5 minutes. Serve warm!

Serving Size = 3 ounces of ground beef