Baked Eggplant Alla Romana

Ingredients

• 1  eggs 
• 1 large eggplant peeled thinly sliced
• 1 clove garlic minced
• 1 pound ground beef 
• 0.5 cup olive oil divided
• 1  onion chopped
• 0.5 teaspoon oregano dried
• 2 tablespoons parmesan cheese grated
• 0.5 teaspoon salt 
• 16 ounce spaghetti sauce 

Equipment

• frying pan
• paper towels
• ladle
• oven
• casserole dish

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side.
3. Add oil between batches as needed.
4. Drain fried eggplant slices on paper towels and season with salt.
5. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
6. Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more.
7. Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.
8. Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant.
9. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.
10. Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.
11. Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.