At least an hour before cooking or up to a day before, peel egg plant and slice into 1/4 inch slices. Place in colander over the sink and salt liberally. Put a heavy plate on top to create pressure and leave for an hour.
Rinse eggplant well and pat dry.
To cook, either heat some tallow, coconut oil or butter in a pan and cook eggplant pieces for 2-3 minutes per side until starting to soften, or oil a large baking sheet and place all egg plant on it and bake in a 400 degree oven for 30 minutes.
Brown meat in a large skillet. Dice the onions and add to pan when meat is done.
Add mushrooms and chard or kale. Saute another 5-7 minutes until all vegetables are softening and starting to become translucent.
Add red wine or beef broth to deglaze pan and then add spices, canned tomatoes, and tomato paste. (drain tomatoes)
Simmer about 15 minutes to let flavors incorporate.
Oil the bottom of a large baking dish.
Layer the eggplant slices then meat sauce and repeat until both are used up. Beat the eggs and add greek yogurt and garlic powder. Spread on top of casserole. Bake at 350 for 45 minutes to an hour. Let set 10 minutes and serve. Reheats well and can be made ahead. Enjoy!
Recipe by Wellness Mama® at https://wellnessmama.com/7999/moussaka-casserole/