Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat a heavy saute pan over medium high heat. add 1/4 can of the thicker coconut milk. when it bubbles, add curry paste and cook for 2 minutes, stirring constantly. add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate. add chicken and stir to coat well. cook for about 4 minutes until the chicken has changed color and firmed up. add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked. stir in fish sauce and lime leaves. cook at a low simmer for 5 minutes. just before serving, stir in lime juice, chiles and basil.

Target recipe: pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1/4". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w/olive oil. dip in the egg/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer.