NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

1 medium eggplant

0.5 cup tomato puree

0.25 cup yellow onion

1 whole garlic clove

0.25 cup non-fat Greek yogurt

1 large egg

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

0.25 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F and slice the eggplant into 1/2-inch thick rounds.

• 2

  Place eggplant rounds on a parchment-lined baking sheet, brush with olive oil, and roast for 20 minutes until tender and slightly browned.

• 3

  While eggplant roasts, brown the ground beef in a skillet over medium heat with the diced onion and minced garlic.

• 4

  Stir in the tomato puree, sea salt, black pepper, cinnamon, and oregano, then simmer for 10 minutes to allow flavors to meld.

• 5

  In a separate small bowl, whisk together the Greek yogurt and egg until the mixture is smooth and creamy.

• 6

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

• 7

  Place the remaining eggplant slices on top of the beef and pour the yogurt-egg custard evenly over the surface.

• 8

  Bake at 375°F for 25 minutes until the topping is golden and set, then garnish with chopped fresh parsley before serving.