NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

2.5 oz ground lamb

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

1 tsp olive oil

0.25 tsp dried oregano

0.13 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

1 large egg white

0.5 tbsp grated parmesan cheese

PREPARATION

• 1

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

• 2

  Slice the eggplant into half-inch thick rounds, sprinkle lightly with sea salt, and let sit for 10 minutes before patting dry.

• 3

  Arrange the eggplant slices on the baking sheet, brush with 1 teaspoon of olive oil, and roast for 15 minutes until tender.

• 4

  While the eggplant roasts, heat the remaining teaspoon of olive oil in a skillet over medium heat.

• 5

  Sauté the diced onion and minced garlic until translucent and fragrant.

• 6

  Add the ground lamb to the skillet, browning it thoroughly while breaking it into small crumbles with a wooden spoon.

• 7

  Stir in the tomato puree, dried oregano, cinnamon, sea salt, and black pepper, then simmer for 5 minutes.

• 8

  In a small mixing bowl, whisk together the Greek yogurt and egg white until the mixture is completely smooth.

• 9

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

• 10

  Top with the remaining eggplant slices, then spread the yogurt béchamel evenly over the surface.

• 11

  Sprinkle the grated parmesan cheese over the top and bake at 375°F for 20 minutes until the topping is set and golden brown.