The original recipe: Family Circle
Egg plant - 1 big, cut into 1/4" thick circles (I shaved off the skin also, but you can leave the skin on)
Bread-crumbs - 3/4 cup
Eggs- 2 numbers
Chilli paste - 3 tbsp (or to your taste)
Salt - to taste
Garlic powder - 1/2 tsp
For the sauce:
Garlic - 4 cloves
Canned tomatoes - 2 cans
Oregano - 1 1/2 tsp
Red pepper flakes - 1/4 tsp
Basil (fresh) - 1/2 cup
Onion - 1/2 cup, diced
Mozzarella cheese - 1/2 cup
Pasta - 1 packet, cooked following the directions on the pack
For the Egg Plant :
Heat the oven to 400 degree F. Spray a baking sheet with cooking spray. In a plate, mix bread crumbs, Parmesan cheese, oregano and salt. In another plate, lightly whisk the eggs. In a bowl, mix the garlic powder and chilli paste. Apply this chilli paste evenly on to both sides of the egg plant slices. Dip each slice in the egg and coat it with bread crumb mix. Place the egg plant slices on the prepared baking tray, spray with cooking oil evenly and bake for 25 minutes or until it is brown or tender.
For the Sauce:
While the egg plant is in the oven, heat a skillet, add 2 tbsp of cooking oil and saute the onions till slightly brown. Add garlic, tomato, oregano, salt and red pepper flakes. Simmer this, stirring occasionally for 10 mts. Add basil to the sauce. If you like a chunky sauce, leave it as it is or if you want is smoother, you can blend this using a hand blender.
Overlap the eggplant slices on a baking sheet(make 4 piles), spoon sauce evenly over each portion. Don't use up the whole sauce - reserve about 1/4th for serving. Evenly sprinkle with Mozzarella cheese and bake at 400 degrees F for 10 mts. Serve the eggplant with pasta and the sauce that was reserved.
Sending this over to Bake Off hosted by Champa and to Akila for her event Dish Name Starts with:E