Instructions:

Peel and slice the eggplant into rounds approx. ½ inch thick. Take the Panko bread crumbs, thyme, and parsley and mix thoroughly and set aside. Mix the flour, salt, and pepper and set aside. Scramble eggs for egg wash. Dip sliced eggplant into flour mixture and coat thoroughly. Shake off excess and dip through egg wash. Drip off excess and place into bread crumbs. Toss with crumbs until evenly coated. Fill sauté pan with cotton seed oil, enough to have oil ½ inch deep. Heat oil to moderate temperature for frying, approx. 370 degrees F or Med-Hi on dial. Place breaded eggplant into oil and fry until golden brown. Turn over and brown other side. When done, eggplant should be slightly tender to touch. Peel and thin Julienne onion. Heat sauté pan with a little olive oil. When hot, sauté onion until evenly caramelized. Deglaze pan with white wine. Continue to cook until wine is reduced by half. Add cream and salt and pepper to taste. Add Gruyere cheese and heat until melted to make a fondue. Take fresh tomatoes, slice, and lay out on plate. Drizzle with olive oil and salt and pepper to taste. Chiffonade basil saving the top or at least 1 large leaf for garnish. Arrange eggplant and seasoned sliced tomatoes across serving plate, alternating between eggplant and tomato. Garnish shingled vegetables with basil, chiffonade, and serve with Gruyere/caramelized onion fondue. Enjoy!