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: sprinkle eggplant heavily with salt. let stand for 15 minutes on paper towels to drain bitter juice. rinse and pat dry. season to taste with salt and pepper. cook beef, onion, garlic, and celery in a skillet until meat is browned, crumbling meat as it cooks. drain excess grease. stir in tomato sauce, water, oregano and chili powder, and season to taste with salt and pepper. bury eggplant slices in meat sauce, cover, and simmer until eggplant is tender. top with cheese and sprinkle with paprika. cover, and continue cooking until cheese is melted. serve with parmesan cheese on the side.