Cheesy Eggplant Casserole

My mother was a great one for trying out recipes that she read in magazines, and one of my favourite was an eggplant casserole that she got from a Thanksgiving special feature where an American lady cooks for the Indian family she married into. By trial and error, I figured out what went into the recipe, and this is the first time I have made it for my family.

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
6 pods garlic
2 tsp dried oregano
1 tsp chilli flakes
salt to taste
sugar to taste

3 tbsp grated cheese

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, add garlic and saute till it starts browning.
Add chopped tomatoes, oregano, chilli flakes, salt and sugar, and saute till the tomatoes turn mushy.
Place a layer of eggplant slices on a baking tray. Pour some of the tomato paste over it, and sprinkle a layer of cheese. Keep layering till all the eggplant slices are used up, and finish with a layer of tomato paste and a thick layer of cheese.
Bake for 5 minutes, till the cheese is well melted.