NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground beef (93% lean)

1 medium Eggplant

0.5 cup Tomato puree

0.5 cup Greek yogurt (non-fat)

1 large Egg white

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Olive oil

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. Slice eggplant into 1/2-inch rounds and lightly brush with 0.5 tsp olive oil and a pinch of the sea salt.

• 2

  Roast eggplant slices on a parchment-lined baking sheet for 15-20 minutes until tender and slightly golden.

• 3

  While eggplant roasts, heat the remaining 0.5 tsp olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until fragrant.

• 4

  Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink.

• 5

  Stir in tomato puree, dried oregano, cinnamon, the remaining sea salt, and black pepper. Simmer for 5-7 minutes to thicken the sauce.

• 6

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

• 7

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

• 8

  Spread the yogurt mixture evenly over the top layer of eggplant.

• 9

  Bake for 15-20 minutes until the topping is set and slightly golden. Let rest for 5 minutes before serving.