Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: from each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect. slice the eggplant into 1/2" (1 cm) thick slices, salt and let drain in a colander for 1/2 hour. rinse well and squeeze gently. pat dry using paper toweling. heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides. drain on paper toweling and then mash the eggplant, garlic and spices together. return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain. stir often during cooking. pour off the oil and season with the lemon juice. correct the seasoning with salt to taste and let come to room temperature. serve with the harissa sauce.

Target recipe: in 3 small bowls: put flour in the 1st, egg and 1/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd. cut eggplant in 1/4 inch thick slices and then quarter slices. dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess. dip in egg mixture, then press into bread crumbs. transfer to a rack or paper towel to allow them to dry slightly. in a deep heavy skillet, heat 1/2-3/4 inch of oil to 375 degrees f. fry the eggplant in batches for 1 minute on each side or until golden. drain on paper towels; sprinkle lightly with salt before serving if desired. serve with dipping sauce.