NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

0.25 tsp olive oil

2 oz ground lamb

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

1 large egg

0.5 tbsp parmesan cheese

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/2-inch thick rounds, brush both sides with olive oil, and roast for 20 minutes until tender and lightly browned.

• 3

  While eggplant roasts, brown the ground lamb in a skillet over medium heat with diced onion and minced garlic until the meat is cooked through and onions are translucent.

• 4

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then simmer on low for 10 minutes to allow the flavors to meld.

• 5

  In a separate small bowl, whisk together the Greek yogurt and egg until completely smooth to create the protein-rich topping.

• 6

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

• 7

  Pour the yogurt and egg mixture evenly over the top, sprinkle with parmesan cheese, and bake at 375°F for 20-25 minutes until the topping is set and golden.