• Meat sauce
• 1 1/2 lb extra lean ground beef
• 1 onion, chopped fine
• 1/2 - 1 tsp ground cinnamon
• Oregano
• Basil
• Garlic
• Salt and pepper to taste
• 2 Tbsp Tomato paste
• 2 cups beef broth mixed with 2 Tbsp flour

• 2 medium/large potatoes (sliced about 1/8")
• 1 medium/large eggplant OR zucchini (sliced about 1/4")

• Topping:
• 4 Tbsp cornstarch
• 2 cups skim milk
• Pinch of nutmeg
• 1 1/3 cup plain low-fat yogurt
• 2 eggs
• 6 Tbsp Parmesan cheese

1. Brown ground beef and drain well.
2. Add onion, garlic and spices and sauté til onion is clear.
3. Add tomato and broth and simmer til thickened (about 1/2 hour).
4. Meanwhile, place sliced vegetables on separate Pam-sprayed cookie sheets and spray veggies with Pam.
5. Bake at 400° for about 10 minutes (watch for burning) and set aside.
6. Whisk cornstarch and milk together, add nutmeg and cook til thickened.
7. Whisk in yogurt and eggs. Set aside.
8. Put all the potatoes in the bottom of a 9x13 baking dish, overlapping slightly but don't double up.
9. Cover with meat sauce.
10. Add a layer of eggplant.
11. Top with yogurt mixture and sprinkle with Parmesan cheese.
12. Bake at 375° for about 45 minutes.
13. Let rest for 15 minutes before serving.

Makes 8 servings

(Louise Alberta)