Prep time: 15 minutes
Cook time: 30 minutes
2 to 3 tbsp. olive oil
1 lb. 93% lean ground beef
1 large onion, diced
2 garlic cloves, minced
1 (14.5-oz.) can diced tomatoes
1/2 tsp. dried oregano
1/4 tsp. ground cinnamon
2 eggs, beaten
3/4 cup plain nonfat Greek yogurt
1/2 cup shredded Parmesan cheese
- Preheat oven to 450°F. Line a large, rimmed baking sheet with parchment paper. Place eggplants in a large bowl. Add oil; toss to coat. Spread in a single layer on baking sheet. Bake 15 minutes or until tender, stirring once.
- Coat a skillet with nonstick cooking spray; place over medium-high heat. Add ground beef, onion and garlic to skillet. Cook and stir 5 minutes or until beef is no longer pink; drain fat. Add tomatoes, oregano and cinnamon. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat, and season with salt and pepper to taste.
- Preheat broiler to high. Coat an 11×7-inch baking dish with nonstick cooking spray. Arrange half of the eggplant in the bottom of baking dish. Spread meat mixture evenly over eggplant; cover with the remaining eggplant. In a medium bowl whisk together eggs, yogurt and cheese. Pour over eggplant.
- Broil 5 to 10 minutes or until topping is browned in spots. Serve warm.
Per serving: 400 calories, 20g fat, 6g saturated fat, 175mg cholesterol, 470mg sodium, 22g carbohydrate, 8g fiber, 12g total sugars, 0g added sugars, 35g protein
Make it a meal: Serve with a Greek salad and lemon-roasted potatoes.
Item number: 08135AF
Culinary: Pairing ideas for cinnamon
You don’t have to limit cinnamon to sweet applications. Here are some savory ideas.
- Cinnamon + Carrot
- Cinnamon + Chili
- Cinnamon + Cumin
- Cinnamon + Chicken
- Cinnamon + Lamb
- Cinnamon + Rice
- Cinnamon + Winter Squash
- Cinnamon + Eggplant
Nutrition: Purple Eggplant
Purple eggplant, the most commonly available eggplant, is large and cylindrical or pear-shaped, with a glossy, deep purple skin. Purple eggplant is low in calories and fat. 1/2 cup cooked eggplant yields 17 calories and .1g total fat.