Lasagna-style eggplant casserole
- 3 yellow onions
- ⅓ cup olive oil
- 3 tbsp minced garlic
- 3 lbs ground beef
- 4 ½ cups canned diced tomato with herbs
- 6 eggplants
- 1 ½ tsp garlic powder
- ¾ cup chopped parsley
- 9 eggs
Make the sauce: Peel and dice onion. Heat olive oil in a skillet over medium-high heat. Add onion and garlic and cook 2 minutes, until translucent. Add ground beef and cook 5 minutes more, breaking up with a wooden spoon, until browned; drain rendered fat if desired. Add canned diced tomato (drained). Cover and simmer 15 minutes.
Meanwhile, prepare the eggplant: Preheat oven to 350 degrees F. Slice eggplant into 1/4-inch rounds and sprinkle with salt and garlic powder on both sides. Line a baking sheet with parchment, then arrange eggplant slices in a single layer. Bake 15 minutes.
Chop parsley. When beef has simmered 15 minutes, uncover and stir in parsley. Season with salt and pepper to taste, and cook uncovered 10 minutes more.
Layer cooked eggplant slices and the ground beef mixture alternatingly in a 9x13 baking dish, beginning and ending with eggplant. Cover with foil and bake 30 minutes.
In a small bowl, whisk eggs until even in color. When beef mixture has baked, remove from the oven and pour eggs over the top. Return to the oven uncovered and bake 10 to 15 minutes more, until the eggs are set. Let rest 5 minutes before serving.