NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

3 oz ground lamb

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0 tsp olive oil

0.25 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup nonfat Greek yogurt

1 large egg

1 tbsp grated parmesan cheese

0.13 tsp ground nutmeg

PREPARATION

• 1

  Preheat your 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 lightly with olive oil, and roast for 15-20 minutes until tender.

• 3

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

• 4

  Stir in the tomato puree, dried oregano, ground cinnamon, sea salt, and black pepper, then simmer for 10 minutes until the sauce has thickened slightly.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, egg, parmesan cheese, and ground nutmeg until smooth to create the healthy béchamel topping.

• 6

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

• 7

  Spread the yogurt béchamel mixture evenly over the top layer of eggplant.

• 8

  Bake for 20-25 minutes until the topping is set and has developed a beautiful golden-brown color.