Eggplant parmesan:
1/4 cup onion, chop
1 garlic clove, mince
2 green chilis, chop
1 tabspn parsley
1 teas salt
1/4 teas pepper
2 cups tomato sauce
1/4 teas red chili powder
1 large eggplant, cut in 1/2 inch rounds
1 egg plus 1/4 cup milk plus 1 tabspn oil
flour
breadcrumbs
1/2 cup parmesan
1 brick mozzarella
Sauce: heat 1/4 cup oil, 2 chilis, onion, garlic, on low heat til soft. add rest, add some water to thin it, simmer for 30 min.
Coat eggplants in flour, then dip in egg mixture, then breadcrumbs, saute in oil til golden. Flip them.
Layer sauce, eggplant, cheeses in a pan. Bake for 30 minutes at 350.