Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.

In a large skillet, brown the ground beef over medium heat. Drain any excess fat.

Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 5 minutes.

Stir in the diced tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes.

Layer half of the sliced potatoes in the prepared baking dish. Top with half of the eggplant slices.

Spread half of the meat mixture over the eggplant slices. Repeat the layers with the remaining potatoes, eggplant, and meat mixture.

In a mixing bowl, whisk together the eggs and milk. Pour the mixture evenly over the casserole.

Sprinkle the crumbled feta cheese and grated Parmesan cheese over the top.

Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown.

Garnish with chopped fresh parsley before serving.

Enjoy your moussaka-inspired breakfast casserole!