Panko Bread Crumbs
Feta Cheese (not pictured)
Bacon Ranch Dressing or Balsamic Vinegar
Peel and thinly slice the eggplant.
Dip in beaten eggs.
Dredge in panko.
Heat canola oil in skillet. Place breaded eggplant in hot oil and fry for a minute or two on each side. Remove from oil and blot on paper towel-lined plate.
Sprinkle with feta while still hot. Top with tomato slices and drizzle with bacon ranch dressing. Or if you prefer a lighter taste - which I did - drizzle with balsamic vinegar.
For a lighter version overall, simply 'oven-fry' the eggplant. Coat with bread crumbs and bake on lightly-greased baking sheet at 375 degrees until browned. Then top with the other ingredients.