Once the eggplant is peeled and sliced, place it in a cookie tray, add a little salt and pepper and bake at 350 F until golden brown - this will take approximately 10 - 12 minutes.
Then chop mushrooms in a food processor to take on a ground beef consistency.
Sauté onions in 2 - 3 Tbsp of vegetable broth until clear, and add the processed mushrooms, salt, and pepper to taste. Keep 6 cloves minced separately from the other 8 minced cloves when mincing the garlic. Then, add 6 cloves of minced garlic into the sauté pan.
When mushrooms are done cooking, add tomato sauce and about 1 Tbsp of pomegranate syrup.
Let the mushrooms simmer for 10 minutes. Then add the eggplant and simmer for another 10 minutes.
While waiting, mix the rest of the minced garlic (about 8 cloves) into the yogurt and mix. Add the juiced lime to the mix for an extra tart flavor.
Assembly - Putting the Fetteh Baitinjaan Together
The first step is to layer some of the chips on the bottom of an empty baking dish. Then layer on the eggplant and mushrooms. It is ok if they mix together.
Next, add a drizzle of yogurt and a drizzle of pomegranate syrup.
Repeat the process, add the tortilla chips, eggplant, mushrooms yogurt, and pomegranate sauce until the baking dish is filled. At the very top, you want to put a final layer of tortilla chips, then yogurt, and top with toasted pine nuts and parsley.
Serve immediately. You want to be able to taste those crunchy tortillas when you first bite into the dish, and you may want to keep some extra tortilla chips on hand for seconds, thirds, and leftovers!