A lighter take on the beloved Greek classic â layers of tender roasted eggplant, richly spiced ground beef in a cinnamon-scented tomato sauce, crowned with a creamy Greek yogurt bĂ©chamel and golden parmesan crust. No potato layer means fewer carbs and a dish that is naturally gluten-free, without sacrificing any of the depth and comfort of the original.
Preheat oven to 200°C (390°F). Slice the eggplants lengthwise into 5mm slices, lay on a baking sheet, brush lightly with olive oil, season with salt, and roast for 20 minutes, flipping halfway, until golden and tender.
Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes until softened. Add garlic and cook for 1 minute.
Add the ground beef and brown well, breaking it up, for about 5 minutes. Drain excess fat if needed.
Stir in the crushed tomatoes, cinnamon, oregano, salt and pepper. Simmer over low heat for 10 minutes until the sauce thickens slightly.
Prepare the yogurt béchamel: in a bowl, whisk together the Greek yogurt, eggs, half the parmesan, a pinch of nutmeg, salt and pepper until smooth.
Reduce oven to 180°C (355°F). In a baking dish (approx. 25Ă30 cm / 10Ă12 in), layer half the eggplant slices, then all the meat sauce, then the remaining eggplant slices.
Pour the yogurt béchamel evenly over the top and sprinkle with the remaining parmesan.
Bake for 30 minutes until the topping is golden and set. Let rest 10 minutes before slicing and serving.
Carbs come from the eggplant, tomatoes, and yogurt bĂ©chamel. Use your usual dosing method agreed with your care team to determine your bolus â the high fat and protein content will slow glucose absorption, so expect a gradual and prolonged rise over 2â4 hours. Log this meal and your post-meal readings in your journal to fine-tune your dosing next time.
