Wash and pat dry the eggplant/aubergine/ brinjal.
Slice it in half lengthwise but keep the stem.
Scoop out the flesh of the eggplant along the edge. You must have a scooped out shell.
Brush the inside of the eggplant with a mixture of 1 tbsp oil and salt. I also added a little (about ¼ tsp) chilli powder in the oil.
Let it marinate for about 15 minutes.
Then cover it with a foil and bake for 20 minutes at 220°C/425F.
Meanwhile, chop the flesh and set aside.
Heat the rest of the oil in a thick kadhai/wok.
Add the onions and stir fry until translucent.
Add the chopped eggplant flesh and cook fully.
Add the tomatoes and garlic and cook till the tomatoes become soft and mushy.
Add the rest of the rasam powder, chilli powder, salt, sugar, coriander leaves. Mix well.
Check the taste add ¼ cup of mozzarella and set aside.
By now your egg plant shell must be tender remove from the oven and remove the foil.
Reduce the oven temperature to 180C fan.
Carefully distribute the cooked stuffing in the shells.
Sprinkle with breadcrumbs and drizzle with a little more oil. This is the time I added the rest of the mozzarella.
Bake for 15-20 minutes, until the cheese is gooey and the breadcrumbs are golden.
Serve with a green salad.