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.

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.


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

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