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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Lightly coat a very large nonstick skillet with cooking spray; heat over medium-high heat. Add eggplant; cook about 6 minutes or until tender, stirring frequently. Set aside.
Meanwhile, in a large skillet, cook ground meat until browned. Drain off fat. Stir in tomato sauce and cinnamon. Bring to a boil; reduce heat. Simmer, uncovered, about 8 minutes or until sauce thickens, stirring occasionally. Divide meat mixture among 4 individual 12- to 14-ounce au gratin or baking dishes. Top with eggplant.
Melt butter in a small saucepan. Stir in flour, salt and pepper. Add milk and yogurt all at once. Cook and stir over medium heat until thickened and bubbly; remove from heat. Stir in ricotta. Stir in egg. Spoon over eggplant. Sprinkle lightly with additional ground cinnamon.
Bake, uncovered, about 25 minutes or until heated through. Top with Parmesan, if desired. Let stand 5 minutes before serving.