Eggplant Lasagna Casserole

Instructions:

1. Step 1:

   To make the sauce: Peel and dice the onions. Heat olive oil in a skillet over medium-high heat. Add onion and garlic and cook for 2 minutes, until translucent. Add the 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 for 15 minutes.

2. Step 2:

   Meanwhile, prepare the eggplant: Preheat oven to 350°F (177°C). 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 the eggplant slices in a single layer. Bake for 15 minutes.

3. Step 3:

   Chop the parsley. When the beef has simmered for 15 minutes, uncover and stir in the parsley. Season with salt and pepper to taste, and cook uncovered for 10 more minutes.

4. Step 4:

   Layer the cooked eggplant slices and the ground beef mixture alternatingly in a 9 x 13 baking dish, beginning and ending with eggplant. Cover with foil and bake for 30 minutes.

5. Step 5:

   In a small bowl, whisk eggs until even in color. When the beef mixture has baked, remove from the oven and pour eggs over the top. Return it to the oven uncovered and bake another 10 to 15 minutes, until the eggs are set. Let rest 5 minutes before serving.