NUTRITION

SERVINGS

INGREDIENTS

3.5 oz 93% ground beef

1 medium eggplant

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.33 cup non-fat plain Greek yogurt

1 large egg yolk

1 tbsp grated parmesan cheese

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F. Slice the eggplant into 1/2-inch rounds and place them on a parchment-lined baking sheet.

• 2

  Brush the eggplant slices with olive oil and sprinkle with a pinch of sea salt; roast for 20 minutes until tender and slightly browned.

• 3

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

• 4

  Stir in the tomato puree, dried oregano, ground cinnamon, and black pepper; simmer for 10 minutes until the sauce has thickened significantly.

• 5

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

• 6

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

• 7

  Spread the yogurt mixture evenly over the top layer and bake for 15-20 minutes until the topping is set and beautifully golden.