NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

1 tsp olive oil

3 oz 93% lean ground beef

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.25 tsp ground cinnamon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

0.5 large egg

1 tbsp parmesan cheese

PREPARATION

• 1

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

• 2

  Slice the eggplant into 0.5-inch rounds, brush with olive oil, and roast for 20 minutes until tender.

• 3

  While roasting, sauté the ground beef, onion, and garlic in a skillet over medium heat until the beef is browned.

• 4

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

• 5

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

• 6

  In a small oven-safe dish, layer half the eggplant, all the beef mixture, the remaining eggplant, and spread the yogurt custard on top.

• 7

  Bake at 375°F for 25 minutes until the topping is golden brown and bubbly.