Slice the eggplants into 1cm rounds. Season generously with salt and place on a paper towel to help soak up moisture. Set aside.
Preheat oven to 180C or 350F.
Heat olive or avocado oil in a saucepan over medium-high heat. Add garlic and onion and cook for 3-4 minutes. Then add beef mince. Season with salt and pepper. Cook, stirring with a wooden spoon, for 3 minutes or until meat becomes brown. Reduce heat to medium. Add tomato sauce and mix. Simmer for 3 minutes. Remove from heat.
Spoon a third of the mince mixture into a deep baking dish. Place half of the eggplant slices on top of the mince mixture and spoon over a third of the ricotta cheese. Add another third of the mince mixture, half of the spinach and basil leaves, and spoon over another third of the ricotta cheese. Place the remaining eggplant on top. Spoon over the remaining mince mixture, spinach, basil and ricotta. Sprinkle chili flakes and grated parmesan cheese over the top.
Bake in the oven for 45 minutes, until the ricotta cheese is golden and the eggplant is cooked.
Serve with a green salad and enjoy!