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: bring a large saucepan of salted water to the boil. remove the eggplant stalks and place the eggplants in the boiling water and boil vigorously for 5 minutes. drain off the water and leave to cool. squeeze any excess liquid from the eggplants and chop finely. place in a bowl, add the basil, crushed garlic, pecorino, egg and a large pinch of salt. mix thoroughly. add enough breadcrumbs to hold the mix firmly. form the mixture into walnut sized balls and roll in breadcrumbs. heat plenty of corn oil in a deep pan. fry the eggplant balls in batches so that they have enough room to move about in the oil. they should be golden-brown after about 5 minutes. leave to dry on paper towels. serve hot or cold.