First, set up your breading station with your egg/milk mixture in one bowl, flour in one bowl, and an empty plate for your final product.

Slice the eggplant so you have several large eggplant circles (if you use Korean eggplant, cut it longitudinally)

Bread your eggplant in your breading station set aside.

Pour enough oil in your frying pan (about a ¼ inch thick). Heat that so it’s almost smoking.

Now lay your eggplant in the oil, and fry each side until golden brown. I like my eggplant to have a nice gooey consistency inside, so if it is golden brown and not soft, you can finish it in the oven.

Set up your sandwich bread by putting the mayo & balsamic glaze on it (you can put as much as you would prefer). Add your tomato and finally your eggplant piece. Top it with goat cheese and you’re done! I think goat cheese is a great topping here because it has a creamy texture that compliments the eggplant well.

Enjoy!