Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. in a heavy bottomed skillet, cook eggplant in olive oil until tender. drain. mix tomato (sauce) with garlic and oregano. add chives to ricotta. mix crumbs with romano. in greased 12 x 8 baking dish, place half the eggplant. top with 1/2 the ricotta. top with 1/2 the tomato mixture. top with 1/2 the crumb mixture. repeat. bake for 30 minutes or until bubbly.

Target recipe: peel eggplant, if you wish. cut into 3/4" slices. sprinkle salt on both sides of slices. let stand for 30 minutes; rinse with water and pat dry. in a pie pan, beat egg slightly. in another pan, combine cheese, bread crumbs and parsley. dust each eggplant slice with flour, dip in egg to coat all over, and dredge in crumb mixture. brush butter over bottom of a shallow, rimmed baking pan. arrange eggplant slices in butter in a single layer. bake uncovered, in a 400 degree oven for 25 minutes; turning once to brown both sides.