Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel eggplant and cut into 1/2" slices; place in a colander in layers, sprinkling each layer with salt, and let stand for 30 minute. to drain excess water. dry on paper towels. rinse first if you feel there is too much salt remaining. then you will really have to dry the slices well. mix egg with water and flour. dip eggplant slices in mixture. saute a few slices at a time quickly in hot olive oil. you just want to seal and slightly colour the eggplant. combine seasoned breadcrumbs with the parmesan cheese. in crockpot, layer 1/4 of the eggplant, top with 1/4 of the crumbs, 1/4 of the marinara sauce and 1/4 of the mozzarella. repeat three times to make four layers. cover and cook on low 4 to 5 hours.

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.