Eggplant Parmesan

Melanzane alla Parmigiana (eggplant in the style of Parma)  (almost, because I've adapted it to what I like)
- Sangita Kalarickal
Eggplant large
Red chilli flakes
Egg
All purpose flour (maida will work)
Bread crumbs
Cheese (parmesan or mozzarella if available otherwise any cheese)
Marinara sauce
Basil leaves

Cut the eggplant into thick slices. Heat a pan on medium heat, pour oil enough to shallow fry.
Beat egg in a flat plate,salt, put the flour in another plate, breadcrumbs in a third. Sprinkle salt and red pepper flakes on the eggplant. Dip a piece in flour, shake off the excess flour, then dip that piece in egg, then in bread crumbs. Lay the eggplant pieces on the pan and shallow fry. Drain.
Arrange the eggplant on a baking dish, spoon marinara sauce onto it, then layer grated cheese on top and bake in a 400 deg oven until cheese melts. Sprinkle basil leaves.
Alternatively, take the drained eggplant and layer it with the sauce and cheese on a pan, drizzle a bit if olive oil and heat until cheese melts.
Serve with thin spaghetti (boiled until only just cooked!) drizzled with olive oil, and rustic bread on the side to mop up the sauce.

Marinara sauce:

Onions chopped
Garlic flakes
Red pepper flakes
Oregano
Tomatoes, crushed, canned or if using fresh tomatoes then blanched and skinned, and mashed into a pulp
Heat a tblspn olive oil in a pan, add garlic flakes, when it starts changing color, add the red pepper flakes and onions. When onions become translucent, add the tomatoes. Then the dry oregano. Boil until tomatoes have cooked.