Baked Eggplant with Spicy Mirleton Shrimp Slaw in Saffron Tomato Broth
Preheat oven to 350°F. Peel eggplant, slice into ¼ - inch rounds. Lightly salt eggplant with kosher salt, set aside 1 hour. Pat dry and season with black pepper. Dust eggplant on both sides with flour. Dip into milk, then bread with breadcrumbs. Place on non-stick baking sheet and bake 15 minutes.
Combine all ingredients in medium saucepan. Cook over medium-high heat 20-25 minutes. Cool and strain, reserving broth. Set aside until service.
Boil shrimp in water and shrimp boiling spices 2 minutes. Drain, cool, and slice in half lengthwise. Combine with rest of ingredients and toss.
Divide eggplant slices among 4 soup bowls. Divide slaw into 4 portions and top eggplant slices. Ladle broth into soup bowl and garnish with parmesan cheese.