Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel the eggplants and cut into 1 inch slices. in a 10-inch skillet fry the eggplant slices in olive oil until soft. remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant. add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly. chill eggplant mixture in refrigerator 1 to 2 hours. place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge. place tomato slices ornately over the eggplant mixture and top with sliced black olives. drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.

Target recipe: slice eggplant into 4 thick slices. broil eggplant until browned on both sides. top one slice of eggplant with 1 oz mozzarella cheese, tomato slices, olive oil and basil. top with another slice of eggplant. return to broiler just until cheese is melted. note: before broiling, if desired, salt eggplant and let sit in a colander or on a pie rack to pull out some of the moisture and bitterness from the eggplant. after 30 minutes, rinse well and dry.