Oven "fried" eggplant served over sauce made from garden tomatoes dressed with basil, grated cheese and a drizzle of EVOO. Crunchy on the outside and almost molten in the middle - just the way I like it.
Ripe tomato, red pepper, red onion, garlic, lemon juice, EVOO, salt, pepper, splash of balsamic reduction. Let sit then add grilled corn from the cob and chicken breast that was roasted last night. Serve over field greens and that's a nice "healthy" meal - or so I've heard - the jury's still out on that.
Personally I use Marco Pierre White's version and have only good feedback from guests. Sorry, but Knorr has tagged all of his vids he did for them. Still it's a brilliant recipe and the one I use every time I have left over pasta.
That's exactly how I make mine. Slice, slather in some seasoned olive oil mayo and into the bread crumbs. Then it's onto a baker's rack for 20 minutes then onto a preheated sheet pan with parchment into the oven till golden on top, flip and finish. I do green tomatoes the same way. I hardly ever fry in oil anymore.