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.

Ingredients:

• 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

Directions:

1. Preheat oven to 350°F. Grease a 9 x 11 baking dish. Line a rimmed baking sheet with parchment paper.
2. 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.
3. Add the tomatoes to the skillet and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, stirring occasionally.
4. Add the parsley, salt, and pepper. Simmer, uncovered, for an additional 10 minutes. Remove from heat.
5. 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.
6. 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.
7. 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.