To make the breaded aubergines, cut the aubergine into slices of ½ cm or ¼ inch thickness.
Add the flour to one bowl, the breadcrumbs to another bowl, and the eggs to another bowl.
Beat the eggs with a pinch of salt and pepper.
Dip each slice of aubergine into flour first, shaking off the excess flour, then egg, then coat well in breadcrumbs.
Heat up the oil in a large frying pan, then shallow fry each slice on a medium heat until golden on each sides, this can take anything between 1-3 minutes depending on the heat.
Work in batches to avoid overcrowding the pan.
Transfer the slices to a plate lined with kitchen paper.
To make the sauce, peel and dice the onion, carrot and potato.
Heat up the oil in a pan, add the veggies and garam masala, and stir for 1-2 minutes until the spices release their fragrance.
Add the stock, place the lid on, and leave to cook for 10 minutes until the veggies are tender.
Mix the cornflour with 2 tablespoons of cold water, and add it to the sauce, then leave to cook for a further 1-2 minutes to thicken up slightly.
Season the sauce with salt and pepper to taste.
Use a hand blender or a food processor to blitz everything into a smooth sauce.
Serve it with the breaded aubergine slices and rice, or any other side of your choice.