Eggplant Beef Casserole for 8 Servings

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Arrange eggplant rounds on a parchment-lined baking sheet. Brush both sides with olive oil and sprinkle with salt.
3. Roast for 15-20 minutes, flipping halfway through, until the slices are tender and exhibit golden-brown edges. Set aside.
4. In a large skillet over medium-high heat, add the ground beef. Cook, breaking it apart with a spoon, until mahogany-colored and fully browned. Drain excess fat.
5. Stir in the diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for another 60 seconds until fragrant.
6. Pour in the marinara sauce, oregano, and red pepper flakes. Simmer on low for 10 minutes until the sauce thickens and clings to the beef.
7. In a 9x13 inch baking dish, create structural shelves by alternating thin slices of roasted eggplant with the reduced beef sauce.
8. Top the final layer with shredded mozzarella and grated Parmesan cheese.
9. Bake until the cheese is bubbling and golden-brown.
10. Garnish with chopped fresh basil before serving.