Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.

Target recipe: mix eggplant with egg, then coat with breadcrumbs. fry until golden brown. set aside. add 1/8 tsp pepper and 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) to 1/2 cup spaghetti sauce. arrange 8 eggplant slices in baking dish (8"x8"). pour sauce over eggplants and top with half of cheese and bell peppers. repeat procedure using the remaining ingredients. bake in a preheated oven at 350ºf for 25 minutes. let stand for 5 minutes before serving.