Method:
1 Place flour on a plate. Lightly whisk egg with a fork in bowl and. Combine breadcrumbs, parmesan and parsley on a plate. Dip the eggplant in flour, then egg, then breadcrumb mixture. 
2 Heat oil in a frying pan over medium heat, add eggplant and cook for 2-3 minutes on each side or until golden and crisp. 
3 Combine chilli, sesame oil and soy sauce in a bowl.   
4 Stack the eggplant on a plate layering tomato and basil between each layer, spoon over chilli sauce to serve.