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: cut ends off eggplant and slice into 1/2-inch thickenesses. peel onion and tomato and slice into 1/4-inch slices. stack eggplant, tomato, and onion, salting each layer lightly, in a greased flat baking dish. add small pat of margarine/butter to top of each stack. cover tightly with foil. bake at 350f for 1 hour. remove foil and sprinkle with parmesan cheese. bake uncovered 10 minutes prior to serving.