Prep Time15 Minutes
Cook Time45 Minutes
This delicious beef and eggplant casserole is a staple in Greece—and once you try it, it may become a staple in your recipe rotation, too. Not only is this casserole a good source of protein; eggplant is packed with polyphenols, as well as vitamins A and C, that help protect cells from damaging free radicals.
- 2 tablespoons extra-virgin olive oil
- 1 pound grass-fed ground beef or lamb
- 1 onion, chopped
- 1 14.5 oz. can chopped tomatoes
- 1 tablespoon parsley, minced
- Salt and pepper to taste
- 2pounds eggplant, cut into ½-inch rounds
- 2 eggs, lightly beaten
- 1 tablespoon milk or alternative milk of choice
- Preheat oven to 350°F. Grease a 9 x 11 baking dish. Line a rimmed baking sheet with parchment paper.
- Heat the oil in a large skillet over medium-high heat. Add the beef and onion to the skillet and cook, breaking up any large chunks, until the beef has browned.
- Add the tomatoes to the skillet and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, stirring occasionally.
- Add the parsley, salt, and pepper. Simmer, uncovered, for an additional 10 minutes. Remove from heat.
- While the meat sauce cooks, place the eggplant rounds on the baking sheet in a single layer. Sprinkle with 1 teaspoon of salt and bake for 15 minutes. Remove from the oven and set aside to cool slightly.
- To assemble, place ⅓ of the eggplant on the bottom of the baking dish in a single layer. Spread half of the meat sauce over the eggplant. Follow with another layer of eggplant and meat sauce. Finish with a final layer of eggplant. Bake for 35 minutes.
- Meanwhile, whisk the eggs and milk together in a small bowl. Pour over the casserole and bake for another 10 minutes or until the top is golden. Let rest for 5 minutes before serving.