Preheat oven to 400 F.
Slice eggplant thinly, longways, ~1/4 inch thick. Roast on a sheet pan for ~10 minutes until lightly browned.
Mince 3 cloves garlic and dice 1 yellow onion.
In a large sauté pan, add 1# ground beef, 1T minced garlic and diced onion. Cook for ~5-6 minutes, breaking apart meat.
Add 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp allspice, 1 tsp paprika and 1/2 tsp salt and cook an additional 1-2 mins.
Stir in 15 oz can diced tomatoes, cook an additional 1-2 mins.
Remove from heat.
In a 3-quart baking dish or 9-inch square pan, layer ½ of the eggplant, top with ½ of beef mixture, then layer the other ½ of eggplant and the other ½ of beef. Top with cashew cream.
Bake ~25 minutes until bubbling and hot.