No-egg eggplant parmigiana

1. Take the eggplant slices and sprinkle some salt on both sides of each slice and keep them aside for 15-20 minutes. Eggplant will start to leave some moisture.
2. Meanwhile take All purpose flour, Corn Starch dissolved in Milk and Bread Crumbs in three separate bowls/dishes.
3. You can add some seasoning like Salt, Red Crushed Pepper to the Corn Starch Mixture and also adjust seasoning of bread crumbs per your taste.
4. Also heat some oil in a shallow pan.
5. Take eggplant slice one by one and first remove some extra salt and moisture from it using paper towel. Now coat the slice with All purpose flour, then dip it into the cornstarch mixture and coat with bread crumbs. Fry the slices into hot oil until golden brown from both sides. Keep them on paper towel to remove excess oil. Repeat until all the slices are fried.
6. Pre-heat oven to 350 degree F.
7. Now get a rectangular baking sheet and start the layering by adding tomato basil/marinara sauce to the bottom of the pan, then the eggplant slices, some bread crumbs, fresh basil leaves, more sauce, Mozzarella and Parmesan cheese, and continue to layer in the same order until all the eggplant slices have been used. Top off with Sauce, Mozzarella and Parmesan.
8. Place the dish covered with aluminum foil in the pre-heated oven and cook for 25 minutes and then cook uncovered for 8-10 minutes.
9. While eggplant is baking, boil your favorite paste per instruction on the box. Drain and toss 1 Tsp of Olive oil into the pasta.

Serve with your favorite paste sauce along with this delicious Eggplant Parmigiana garnished with fresh Basil leaves.......