NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

2.5 oz ground lamb (90% lean)

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.25 tsp olive oil

0.25 cup non-fat Greek yogurt

1 large egg

0.25 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp grated parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F and slice the eggplant into 1/2-inch thick rounds.

• 2

  Place eggplant rounds on a baking sheet, brush lightly with olive oil, season with a pinch of salt, and roast for 15 minutes until softened.

• 3

  While eggplant roasts, brown the ground lamb in a skillet over medium heat with the diced onion and minced garlic.

• 4

  Stir in the tomato puree, cinnamon, oregano, and black pepper, then simmer for 5-8 minutes until the sauce has thickened.

• 5

  In a small bowl, whisk together the Greek yogurt, egg, and grated parmesan cheese until smooth to create the protein-rich béchamel.

• 6

  In a small oven-safe baking dish, layer half of the roasted eggplant slices, followed by the lamb mixture, and then the remaining eggplant.

• 7

  Pour the yogurt béchamel over the top, spreading it evenly to the edges.

• 8

  Bake for 20 minutes until the topping is set and develops a beautiful golden-brown color.