1 (16 ounce) can whole peeled eggplant
1 teaspoon plain nonfat yogurt
1/4 cup olive oil
1/2 fresh lemon, juiced
1 slice fresh Italian cheese, sliced into rings
1 egg
1 small onion, diced
Combine eggplant, yogurt, olive oil, lemon juice and cheese in large bowl. Cover and refrigerate 4 hours or overnight, stirring occasionally, to allow flavors to blend.
Heat olive oil in a saucepan; add eggplant, onion and fry for 1 minute, being careful not to overcook. Reduce heat to low. Cook 10 minutes, stirring occasionally. Remove from heat and insert metal spatula into center of container, wrapping tightly. Seal edges with kitchen tweezers and gently squeeze tightly to prevent sticking.
Carefully flip eggplant out of container and place in a large plastic container with secure reseal. Do not let cool, and place fresh or frozen eggplant, gently, in the container by removing stems and leaves. Cover and refrigerate until ready to use.
Meanwhile, transfer 1 cup water from vegetable stock to eggplant, returning to floating point. Cover and refrigerate until serving. Discard marinade before removing from water.