Recipe

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• 1 large eggplant, peeled and cubed
• 4 tbsp olive oil
• 1/2 lb ground beef or 1/2 lb ground turkey or 1/2 lb soy crumbles
• 1 onion, diced
• 1 garlic clove, minced
• 1/2 tsp cinnamon
• 1 tsp oregano
• 1 tbsp dried parsley
• 2 (14 1/2 oz) cans diced tomatoes, undrained
• 1 tbsp tomato paste
• 4 oz feta, crumbled
• 1 cup fat-free ricotta cheese
• 1 egg
• salt
• pepper

• 1 Preheat oven to 450°F.
• 2 toss cubed eggplant with 3 tablespoons olive oil and bake for 20 minutes.
• 3 Meanwhile, in large skillet, saute onions and ground beef in 1 tablespoon olive oil until beef is browned and onions transparent.
• 4 Add garlic, cinnamon, oregano and salt and pepper and saute for about 30 seconds. Add tomatoes and parsley and simmer for about 10 minutes.
• 5 In small bowl, combine egg with cheeses.
• 6 Place roasted eggplant in bottom of 1.5 quart baking dish. Layer beef/tomato mixture on top.
• 7 Spread cheese mixture on top, covering entire dish to the edges.
• 8 Broil for 8-10 minutes or until browned in some areas.