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: 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.