BAKED EGGPLANT PARMESAN WITH PASTA

Eggplant Parmesan!! this was the first dish i tasted and liked at Olive garden. (I know vegetarians have very few options) But i never tried making this at home until one day my husband took an initiative..
Yes you guessed it right. This recipe was made my hubby Tejas. He likes cooking too(sometimes).
Usually when i am busy or its a free day and he is in full on mood to cook! 

Ingredients 

Large eggplant - 1
Egg Replacement for 1 egg ( I used EnerG Egg replacer) 
(1 1/2 tbsp EnerG + 2 tbsp water = 1 egg.)
1/2 cup plain dry breadcrumbs
1/2 cup finely grated Parmesan
Dried oregano - 1 tsp
Dried basil - 1 tsp
Salt and pepper to taste
Store bought or homemade Tomato-basil sauce - 2 cups
1/2 cups shredded Mozzarella
Olive oil for baking sheets

Ingredients for the Tomato-Basil sauce

Olive oil - 1 tbsp

Minced garlic - 2 cloves

Onion - 1 chopped

Basil - 2-3 tbsp chopped

Tomatoes - 7-8 plum sized tomatoes ( diced)

Salt and pepper.

Method

1. Preheat oven at 375 degrees Fahrenheit. Grease the baking sheets with olive oil and keep aside.
2. In a wide bowl combine egg substitute and water. It will make a slurry. (If you dont have an egg replacer you can even use cornflour slurry)
3. In another bowl mix Breadcrumbs, Parmesan cheese, Oregano, dried basil, Salt and Pepper.
4. Now we will prepare the sauce. In a large saucepan heat olive oil.
5. Saute onion and garlic until onions are transluscent.
6. Add the tomatoes and basil and cook the mixture until its has nice saucy texture.(It will take 15-20 minutes)
7. Now Slice the eggplants into round thins.(Peel them off first if u don't like the taste of eggplant skin)
8. Dip them in the slurry and let the excess liquid drip off.
9. Now cover them with breadcrumbs mixture. The slurry will help the breadcrumbs to coat nice and evenly.
10. Place them on the baking sheet and bake them until golden brown at bottom. This will take 15-20 minutes.
11. Turn the slices and continue baking them for next 20-25 minutes until both the sides are nice and golden brown.
12. Remove it from the oven. Spread the sauce on each eggplant slices followed by mozzarella cheese. 
13. Bake until the sauce is bubbling and the cheese melts.
14. Serve hot with any pasta of your choice.

Happy eating.....Enjoy!!