NUTRITION

SERVINGS

INGREDIENTS

3.5 oz ground beef (93% lean)

1 medium eggplant

0.25 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup Greek yogurt (0% fat)

1 large egg

1 tbsp parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into half-inch thick rounds, sprinkle with a pinch of salt, and roast for 15 minutes until tender.

• 3

  While eggplant roasts, heat olive oil in a skillet over medium heat and sauté finely diced onion and minced garlic until soft.

• 4

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

• 5

  Stir in the tomato puree, cinnamon, oregano, salt, and pepper; simmer the meat sauce for 10 minutes to allow flavors to meld.

• 6

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

• 7

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

• 8

  Pour the yogurt and egg mixture over the top, spreading it evenly, and finish with a sprinkle of parmesan cheese.

• 9

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