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Add all the ricotta cheese ingredients into a blender or food processor and blend until it looks like ricotta cheese. Taste and add salt and pepper as needed.
In a pot over medium heat, add some coconut oil and a pinch of salt. Add the ground meat and allow it to brown before adding the sauce and pepper flakes. Turn down the heat and let simmer until ready to assemble.
Slice the eggplant into discs, equal in thickness (½ inch or less) and sprinkle each with a touch of salt. Heat coconut oil in a pan and fry each eggplant slice until translucent and browned.
Begin assembly of your stacks while the eggplant is still warm: Eggplant, Meat, Eggplant, Optional Tomato, Dollop of Ricotta Cheese.
Optional: Drizzle with balsamic vinaigrette.