Lean ground beef (93% lean): 85g (3 oz), Eggplant: 150g (1 cup, sliced), Tomato sauce: 60ml (1/4 cup), Onion: 25g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Greek yogurt (plain, low-fat): 30g (2 tbsp), Egg: 25g (1/2 large), Parmesan cheese: 10g (1 tbsp, grated), Olive oil: 5ml (1 tsp), Cinnamon: 1g (1/4 tsp), Dried oregano: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 375°F (190°C). 2. Slice 150g eggplant into 1/4-inch rounds. Brush with 2ml olive oil and place on a baking sheet. Bake for 10 minutes, flip, and bake for another 10 minutes until tender. 3. Meanwhile, heat remaining 3ml olive oil in a skillet over medium heat. 4. Add 25g diced onion and cook until translucent, about 2-3 minutes. 5. Add 3g minced garlic and cook for 30 seconds. 6. Add 85g lean ground beef, 1g cinnamon, and 1g dried oregano. Cook until browned, about 5 minutes. 7. Add 60ml tomato sauce, 1g salt, and 1g black pepper. Simmer for 5 minutes. 8. In a small bowl, whisk together 30g Greek yogurt, 25g egg, and 5g Parmesan cheese. 9. In a small baking dish, layer half the eggplant slices, followed by the beef mixture, then the remaining eggplant. 10. Pour the yogurt mixture over the top and sprinkle with remaining 5g Parmesan cheese. 11. Bake for 25-30 minutes until golden and bubbly. Let stand for 5 minutes before serving.
