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Active Time: 50 minutes
Total Time: 1-1/2 hours • Serves: 8

Schnucks olive oil cooking spray or nonstick cooking spray
2-1/2 pounds eggplant (2 large), unpeeled and cut lengthwise into 1/2-inch-thick slices
2 teaspoons salt, divided
1 pound yellow onions
6 large garlic cloves
2 tablespoons Schnucks olive oil
2 pounds Meat Masters 90% extra lean ground beef and/or ground lamb
1 tablespoon dried mint leaves
2 teaspoons dried oregano leaves
3/4 teaspoon ground allspice
3/4 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1 can (8 ounces) Schnucks tomato sauce
1/2 cup chopped fresh parsley leaves
3 Schnucks large eggs
1-1/2 cups plain whole milk yogurt
1 cup finely crumbled feta cheese

1.Preheat oven to 400°F. Spray 2 large rimmed baking pans with nonstick cooking spray. Arrange eggplant in pans; spray top of eggplant with cooking spray and sprinkle with 1/2 teaspoon salt. Roast 25 minutes or until golden brown. Transfer eggplant to plate.

2. Meanwhile, chop onions and garlic. In 12-inch skillet, heat oil over medium heat. Add onions and garlic and cook, covered, 10 minutes or until golden, stirring occasionally. Add ground beef, mint, oregano, allspice, pepper, cinnamon and remaining 1-1/2 teaspoons salt and cook 10 minutes or until beef is no longer pink, breaking up meat into small pieces with side of spoon. Stir in tomato sauce; heat through. Stir in parsley. In large bowl, with whisk, beat eggs well. Stir in yogurt and feta cheese.

3. Spray 13 x 9-inch glass, ceramic or metal baking dish with cooking spray. Layer half of eggplant in bottom of dish, overlapping slices slightly. Spread about 3 cups beef mixture over eggplant. Repeat layering with remaining eggplant and beef. Pour yogurt mixture evenly over beef. Bake, uncovered, 40 to 45 minutes or until edges bubble and edges begin to brown slightly. Let stand 5 minutes before serving.

Each serving: about 330 calories, 17 g total fat (7 g saturated), 361 mg cholesterol, 1099 mg sodium, 25 g carbohydrate, 8 g fiber, 13 g sugars, 19 g protein