NUTRITION

SERVINGS

INGREDIENTS

3 oz ground beef (93% lean)

1 medium eggplant

0.25 cup tomato puree

0.5 cup nonfat Greek yogurt

1 large egg

0.5 tsp extra virgin olive oil

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

2 tbsp yellow onion

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 1/2-inch thick rounds, brush both sides with olive oil, and roast for 15-20 minutes until tender and slightly browned.

• 3

  While the eggplant roasts, finely dice the onion and mince the garlic.

• 4

  Heat a skillet over medium heat and sauté the onion and garlic until translucent and fragrant.

• 5

  Add the ground beef to the skillet, breaking it up with a spatula and cooking until fully browned.

• 6

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then let the mixture simmer for 5 minutes to meld the flavors.

• 7

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

• 8

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

• 9

  Pour the yogurt and egg mixture evenly over the top layer of eggplant and sprinkle with the grated parmesan cheese.

• 10

  Bake for 15-20 minutes until the yogurt topping is set and has developed a beautiful golden-brown color.