Preparation

1. Preheat oven to 350F. Line baking sheet with parchment paper and coat parchment with a thin layer of olive oil.
2. Arrange three shallow bowls or pie plates side by side. In the first bowl add flour, salt, pepper and paprika, mix with a fork to combine. In the second bowl whisk together the egg and garlic. In the third bowl place the bread crumbs. Set prepared baking sheet next to the bowls.
3. Working with one slice of eggplant at a time, dip eggplant into flour mixture, lightly coating on all sides. Shake off excess flour. Next, place slice into egg mixture, allowing excess egg to drip off. Then into the bread crumbs and lightly coat on both sides. Transfer to prepared baking sheet. Repeat procedure with remaining slices of eggplant. Discard any remaining flour and egg mixture.
4. Place baking pan into preheated oven and bake for 10 minutes. Rotate pan front to back and bake an additional 10 minutes. Turn eggplant slices over and bake 10 more minutes or until crisp on the outside and tender on the inside. Total baking time is approximately 30 minutes.
5. Remove from oven and allow to cool. Slice larger pieces in half.
6. In a small saucepan reduce vinegar to 1/4 cup.
7. On a serving platter, arrange eggplant slices alternating with slices of goat cheese. Scatter tomato wedges around the perimeter. Season with salt and pepper, as desired. Distribute basil leaves around the platter. Drizzle with cooled reduced balsamic vinegar and olive oil.
8. Serve with a nice bowl of minestrone or a mixed green salad to round out the meal!