Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: remove the stalks from the eggplants and slice lengthwise into 1/4" slices. bring a large pot of salted water to a boil and cook the eggplant slices for 2 minutes. drain and pat slices dry with paper towel. take 2 eggplant slices and arranged in a cross. assemble with a slice of tomato in the center, season with salt and pepper, next a basil leaf and then a slice of mozzarella, another basil leaf, another tomato and more seasoning. fold the ends of the eggplant slices around the filling. chill the parcels for 20 minutes in fridge. to make the sauce, whisk together the olive oil, vinegar, tomato paste, and lemon juice. season with salt and pepper. baste the eggplant parcels with sauce and grill for about 10 minutes, turning once.

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.