NUTRITION

SERVINGS

INGREDIENTS

4.25 oz 93% Lean Ground Beef

1 medium Eggplant

0.5 cup Tomato Puree

0.5 cup Nonfat Greek Yogurt

1 large Egg white

1 tbsp Grated Parmesan Cheese

0.5 tsp Extra Virgin Olive Oil

0.25 cup Yellow Onion

1 clove Garlic

0.25 tsp Ground Cinnamon

0.5 tsp Dried Oregano

0.25 tsp Sea Salt

0.25 tsp Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the eggplant into 1/2-inch thick rounds. Lightly brush both sides with the olive oil and place on a parchment-lined baking sheet.

• 3

  Roast the eggplant for 15-20 minutes until softened and slightly browned, then remove from the oven and reduce heat to 350°F.

• 4

  In a non-stick skillet over medium heat, sauté the diced onion and minced garlic until translucent.

• 5

  Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned. Drain any excess liquid.

• 6

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

• 7

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

• 8

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

• 9

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

• 10

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