Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 200°c. dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil. drain well on paper towels. heat a little oil in a large non-stick pan and gently sauté onion and garlic. add pasta sauce, wine, pesto and pepper. bring to the boil and boil for a few minutes to allow the liquid to reduce a little. season to taste. put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan. cook in the oven for about 20 minutes. if the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes. serve with a simple green salad.

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.