Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine egg, milk, and 1 tablespoon vegetable oil; gradually add to flour, beating until smooth. dip eggplant in flour mixture; fry in hot oil until golden brown. drain well on paper towels, and set aside. combine the next 9 ingredients in a medium saucepan, mixing well. simmer sauce 10 minutes. arrange half of eggplant slices in a lightly greased 13x9 inch baking dish. top with half of mozzarella cheese. spoon half of tomato mixture over cheese. repeat layers. top with parmesan cheese. bake at 350 degrees for 30 to 40 minutes or until sauce is bubbly.

Target recipe: preheat oven to 400°f. wash and peel eggplant; cut crosswise into 1/2-inch slices. combine egg and water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides. in a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once. (if necessary, add additional oil.) drain on paper towels. place the eggplant slices in a single layer in an ungreased 2-quart rectangular baking dish. (if necessary, cut slices to fit.) sprinkle with parmesan cheese. top with spaghetti sauce and mozzarella cheese. bake, uncovered, in a 400°f oven for 10 to 12 minutes or until heated through.