|Eggs||2 , slightly beaten|
|Soft breadcrumbs||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Chili powder||1⁄2 Teaspoon|
|Grated sharp cheddar cheese||4 Ounce (1 Cup)|
|Grated parmesan cheese/Grated romano cheese||2 Tablespoon|
In a large saucepan with a tight-fitting lid, steam unpeeled eggplant in steamer basket over 1 to 2 inches boiling water until tender, about 20 minutes.
Or cook in microwave oven according to manufacturer's directions until tender.
Peel and mash cooked eggplant.
Grease an 8-inch square pan; set aside.
Preheat oven to 350°F (175°C).
Combine mashed eggplant, eggs, breadcrumbs, lemon juice, salt, pepper, garlic, chili powder and Cheddar cheese.
Spoon into prepared pan.
Sprinkle top with Parmesan cheese or Romano cheese.
Bake 25 to 30 minutes in preheated oven until firm in center.
Cut into 2-inch squares; serve warm.