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: place eggplant in saucepan; cover with water; bring to boil; reduce heat; cover pan and simmer about 5 minutes or until eggplant is very soft; drain well. mash eggplant and whisk or beat with an electric mixer on low speed until smooth; stir in egg, butter, basil, oregano, parm cheese and salt. add 2/3 cup flour mixed with 1/2 tsp baking pwdr; add more flour if needed to make a thick batter; do not over mix. cook about 1/4 cup batter at a time on a greased griddle about 1 1/2 minutes a side or until nicely browned.