This is perfect for a quick light lunch or supper.  You can make the eggplant ahead of time and even freeze it for later use.
Eggplant:

Breaded, pan fried eggplant (if you prefer grilled, by all means, use it)

Here I dipped the eggplant in egg and panko breadcrumbs with a little salt/pepper, then fried in batches.  Make sure you transfer the eggplant to a paper towel-lined dish to absorb the excess oil.

Salad:

2 tomatoes, chopped into chunky pieces
1 cup of crumbled feta cheese
1 scallion, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
Handful of chopped fresh basil
Salt/pepper

Mix all ingredients together and spoon over a few slices of the eggplant.  That’s all!  Told you it was easy!