NUTRITION

SERVINGS

INGREDIENTS

2.5 oz ground lamb

0.5 medium eggplant

0.5 cup tomato puree

0.5 cup non-fat Greek yogurt

1 large egg white

0.5 tbsp parmesan cheese

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the eggplant into 1/2-inch rounds, place on the baking sheet, and roast for 20 minutes until tender.

• 3

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

• 4

  Drain any excess fat from the skillet, then stir in the tomato puree, oregano, cinnamon, sea salt, and black pepper.

• 5

  Simmer the lamb mixture for 10 minutes to allow the flavors to meld while the eggplant finishes roasting.

• 6

  In a small bowl, whisk together the Greek yogurt, egg white, and half of the parmesan cheese until smooth.

• 7

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

• 8

  Spread the yogurt mixture evenly over the top and sprinkle with the remaining parmesan cheese.

• 9

  Bake for 20 to 25 minutes until the topping is set and develops a light golden color.