Layered Eggplant Hamburger Casserole

• 1 1/2 pounds lean ground beef
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 (6 ounce) can tomato paste
• 2 1/4 cups water
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1/3 cup dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 eggplant
• 1 onion, sliced
• 1/2 cup dry bread crumbs
• 1 cup grated Parmesan cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
3. Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
4. Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.

lean ground beef, onions, garlic, tomato paste, water, tomatoes, parsley, thyme, oregano, basil, eggplant, onion, bread crumbs, parmesan cheese

Taken from www.allrecipes.com/recipe/18843/layered-eggplant-hamburger-casserole/ (may not work)