Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: score the eggplant and bake in the microwave for 12 minutes. cool eggplant and split open. discard skin and seeds. scoop out all the flesh into a food processor. add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. process until creamy. scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil. serve with toasted, seasoned pita pieces.

Target recipe: preheat oven to 375*. slice eggplant very thin, no more than 1/4". salt slices lightly and let them stand about 10 minutes. then pat dry with paper towels. beat the egg with milk in one bowl, combine wheat germ and herbs in another. dip the eggplant slices in liquid, then dredge in wheat germ. bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.