Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: wipe the eggplants and remove the stalks; cut into bite size pieces. fry the eggplant in the oil for about 5 minutes, or until brown. drain on paper towels. fry the cumin and fennel seeds for about 2 minutes, stirring constantly. stir in the chopped tomatoes, grated ginger, crushed garlic, coriander, cardamom and vegetable broth; simmer for about 20 minutes until the mixture thickens to your desired consistency. return the eggplant pieces to the pan and heat through. serve eggplant garnished with freshly chopped coriander leaves.

Target recipe: peel eggplant, and cut into 1/4 inch slices/ sprinkle both sides of slices with salt, let stand 30 minutes. rinse eggplant, and pat dry. dip eggplant in egg, coat with cracker crumbs. fry a few slices at a time in hot oil until golden brown. drain on paper towels. cook spaghetti sauce in in a saucepan over medium heat, until thoroughly heated; stir occasionally. place half of eggplant slices in a lightly greased 13 x 9 inch baking dish; spread half of spaghetti sauce over eggplant. top with half each of mozzarella and parmesan cheese. repeat layers. bake at 350f for 40 to 45 minutes or until eggplant is tender. let it stand 10 minutes before serving.