Rub the salt over the thinly sliced eggplant, gently toss to coat all sides, then let sit in a colander for 1 hour to drain some water out of the eggplant. This will make sure it's not chewy, but nice and soft after it's baked.
Rinse the salted, drained eggplant in water and pat each slice dry, then dredge it in the brown rice flour or cornmeal so each side is well coated.
Place the coated eggplant slices on a parchment-lined baking sheet and drizzle the olive oil over top.
Bake at 425F for 10 minutes on one side, then flip the eggplant slices over and bake for 15 more minutes on the other side. They should be nice and soft with some crispy edges.
Grease a 8×8" or 9×13" casserole dish with olive oil, then start layering: first tomato sauce, then eggplant, then cashew mozzarella, then more tomato sauce, and so on, until you've run out of eggplant and finish the top with tomato sauce and mozzarella.
Bake at 350F for 35 minutes, then cut yourself a hearty slice of love.