Toss eggplant with oil; spread onto rimmed baking sheet. Bake 25 to 30 min. or until golden brown and tender, stirring occasionally.
Meanwhile, cook potatoes in boiling water in large saucepan 12 to 15 min. or until tender. While potatoes are cooking, brown meat with onions and garlic in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in spices. Add tomato paste and tomatoes; mix well. Simmer on medium-low heat 10 to 12 min. or until thickened, stirring occasionally. Remove from heat.
Reduce oven temperature to 400ºF. Add eggplant to sauce; mix well. Set aside. Drain potatoes; return to pan. Whisk egg yolk and milk until blended. Add to potatoes along with 1/2 cup cheese; mash until desired consistency.
Spoon meat mixture into 3-qt. casserole sprayed with cooking spray; top with potatoes. Sprinkle with bread crumbs and remaining cheese.
Bake 30 min. or until golden brown.
Sprinkle with chopped fresh tarragon before baking as directed.
Prepare using lean ground beef.
How to Purchase Eggplant
Eggplant with fewer seeds have the best flavor and tend to be less bitter tasting. When purchasing, choose small- or medium-sized eggplant, since large, over-mature ones are likely to contain more seeds. Avoid eggplants that are too soft.
The eggplant takes center stage in this flavorful low-calorie low-sodium main dish.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.