Eggplant tomato casserole

My mother used to make an eggplant casserole which was one of my favourite dishes. Somewhere along the line, she misplaced the recipe, after which I embarked on a quest to hunt it down. I finally found what I was looking for at a restaurant in Delhi, and everytime we went there, I insisted on ordering that dish and no other. Now that I am a reasonably confident cook, I know I can re-create the dish anytime (and I will do so soon), so the next phase begins- experimenting with the classic dish.

This is a desi version of my favourite eggplant casserole, and is every bit as lovely as the original.

1 egg plant, sliced into thin circles

2 tbsp besan
1/2 tsp red chilli powder

Salt to taste

Cooking oil for shallow frying
2 tomatoes, chopped into coarse pieces
1 medium onion, chopped fine
3- 4 pods garlic
1/2 tsp mustard seeds
1/2 tsp red chilli powder
pinch of hing
salt to taste
1 tbsp cooking oil

Sour cream for garnish

Method:
Coat the eggplant slices with salt, keep aside for a few minutes, and squeeze out the juice.
Cover with a mixture of besan, red chilli powder, and shallow fry on a low flame till done.
Heat the oil, temper with mustard seeds. Add garlic and onions and saute till it turns transparent. Add tomatoes and curry leaves, and cook till it turns mushy.
Add hing, salt and red chilli powder, and saute for a few minutes.
Place a layer of eggplant slices on a baking tray. Pour some of the tomato paste over it. Keep layering till all the eggplant slices are used up, and finish with a layer of tomato paste.
Bake for 2-3 minutes. Pour on the sour cream and serve.