NUTRITION

SERVINGS

INGREDIENTS

4 oz ground beef (93% lean)

0.75 medium eggplant

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 tsp olive oil

0.5 cup non-fat Greek yogurt

1 large egg

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the eggplant into half-inch rounds, lightly brush with olive oil, and roast for 15 minutes until tender.

• 3

  In a skillet over medium heat, sauté the diced onion and minced garlic until fragrant, then add the ground beef and cook until browned.

• 4

  Stir in the tomato puree, cinnamon, sea salt, and black pepper, allowing the sauce to simmer for 10 minutes to develop flavor.

• 5

  In a small bowl, whisk together the Greek yogurt and egg until the mixture is smooth and well-combined.

• 6

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

• 7

  Pour the yogurt and egg mixture over the top and bake for 20 minutes until the topping is set and beautifully golden.

• 8

  Garnish with chopped fresh parsley before serving.