NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground beef (93% lean)

1 medium Eggplant

1 medium Zucchini

0.5 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Plain Greek yogurt

1 large Egg

0.25 tsp Extra virgin olive oil

0.5 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 and zucchini into 1/2-inch thick rounds, brush lightly with half of the olive oil, and roast for 15 minutes until softened.

• 3

  While vegetables roast, heat the remaining olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until fragrant.

• 4

  Add the ground beef to the skillet, browning it thoroughly while breaking it into small crumbles with a spatula.

• 5

  Stir in the tomato puree, ground cinnamon, sea salt, and black pepper, then let the sauce simmer on low for 10 minutes.

• 6

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

• 7

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

• 8

  Pour the yogurt and egg mixture over the top, spreading it evenly to the edges.

• 9

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

• 10

  Remove from the oven, let it rest for 5 minutes, and garnish with chopped fresh parsley before serving.