Cheesy Simple Eggplant Casserole

I wanted to make my  mother's chessy eggplant casserole, but wanted something slightly lighter as a concession to the heat. I replaced the tomato paste with sliced tomatoes, and it got polished off in no time at all.

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 diced
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.
Place a layer of eggplant slices on a baking tray. Place a layer to tomato slices over the eggplant, and drizzle with olive oil and cheese. Keep layering till all the eggplant slices are used up, and finish with a thick layer of cheese.
Bake for 5 minutes, till the cheese is well melted.