Preheat the broiler and line a baking sheet with foil.

Lay the eggplant rounds in a single layer on the prepared pan and, using a pastry brush, brush both sides evenly with olive oil. Sprinkle with salt and pepper, then broil eggplant 5 minutes per side, until browned. Place broiled eggplant in the bottom of a 9x13 glass baking dish.

Reduce oven heat to 350 degrees.

Place pine nuts on a baking sheet and bake until golden brown, about 6-7 minutes; set aside.

While pine nuts are toasting, melt clarified butter in a deep pan heated over medium-high heat.

Brown meat in the butter and sprinkle with cinnamon, nutmeg, allspice, salt and pepper. Cook for 5-7 minutes using a wooden spoon to break up the meat as it cooks.

Add onions to the pan and continue cooking for additional 5-7 minutes until onions are translucent.

Add chicken broth and deglaze the pan using the back of a wooden spoon to scrape up brown bits.

Pour in crushed tomatoes and toasted pine nuts, then remove from heat.

Carefully pour the meat mixture over the eggplant rounds and bake for 45 minutes.

Serve with plain yogurt, fresh parsley and extra pine nuts.