YOUR SOLIN GENERATED RECIPE
Creamy Layered Eggplant and Lean Ground Beef Bake
A vibrant, hearty bake featuring tender layers of roasted eggplant, savory lean ground beef, and a light, creamy blend of nonfat Greek yogurt and low-fat mozzarella. Finished with a touch of tomato sauce and aromatic seasonings, this dish delivers a satisfying balance of rich flavors and textures.
INGREDIENTS
1 medium Eggplant (~300g)
4 oz Lean Ground Beef (90% lean)
1/2 cup Nonfat Greek Yogurt
1/4 cup Low-Fat Mozzarella Cheese (shredded)
1/2 cup Tomato Sauce
1 tsp Olive Oil
1 tsp Garlic Powder
1 tsp Dried Oregano
Salt and Black Pepper (to taste)
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant lengthwise into 1/4-inch thick slices. Brush both sides lightly with olive oil and season with salt, pepper, and a pinch of garlic powder.
Arrange the eggplant slices on a baking sheet and roast for about 20 minutes until they are tender and slightly browned.
While the eggplant is roasting, heat a skillet over medium heat. Add the lean ground beef, breaking it up as it cooks. Sprinkle in the remaining garlic powder, dried oregano, salt, and black pepper. Cook until the beef is browned and fully cooked, about 7-8 minutes. Drain any excess fat if needed.
Mix the nonfat Greek yogurt with half of the tomato sauce in a small bowl to create a creamy layer.
In a small baking dish, start layering the dish: Begin with a layer of roasted eggplant slices, followed by a spread of the creamy yogurt-tomato mixture, then a layer of cooked ground beef. Repeat the layering process until all components are used, finishing with a layer of eggplant on top.
Sprinkle the shredded low-fat mozzarella cheese evenly over the final eggplant layer.
Bake the assembled dish in the oven for about 15 minutes, or until the cheese has melted and the dish is heated through.
Remove from the oven, let it cool for a few minutes, and serve warm.