NUTRITION

SERVINGS

INGREDIENTS

3.5 oz 93% Lean Ground Beef

1 medium Eggplant

0.5 cup Tomato puree

0.25 cup Yellow onion

0.5 tsp Olive oil

0.5 tsp Dried oregano

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.25 cup Plain Greek yogurt

0.5 large Egg

0.5 tbsp 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 sprinkle with a pinch of salt.

• 3

  Roast the eggplant for 15 minutes until tender and slightly browned, then remove from the oven and lower the temperature to 375°F.

• 4

  While eggplant roasts, heat a non-stick skillet over medium heat and brown the ground beef with the diced onion and minced garlic until the beef is cooked through.

• 5

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

• 6

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

• 7

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

• 8

  Spread the yogurt mixture evenly over the top layer of eggplant and bake for 20 minutes until the topping is set and golden.