Preheat your oven to 400 degrees. Lay out a baking sheet and line with non-stick foil or cooking spray. Carefully slice off the ends of the eggplant, and then cut into ½ inch thick medallions. Lightly salt each medallion. Put out 1 cereal bowl and one plate. In the bowl, add about 4 inches of milk. On the plate, pour out ¼ cup crumbs, and use fingers to break up the crumbs. Take one medallion at a time and dunk into milk, making sure both sides are well coated, and then shake off excess liquid. Move wet eggplant medallion onto the plate and press into the crumbs, then flip. Make sure both sides are well coated and transfer to your baking sheet. Bake for roughly 22-26 minutes on a top/middle rack, or until you can easily slice through the eggplant medallion and the center is cooked through. Check on eggplants after 15 min. If they are looking crispier— carefully remove from oven. Flip each medallion and continue baking. Pan sear your tomatoes on medium high heat in a medium pan-- Use a touch of oil to prevent sticking, if needed. Flip after 2 minutes and sear other side. When ready to plate, alternate stacking tomato with eggplant round, adding a dollop of Parsley Mint FUN Tahini in between each round. When ready to eat, drizzle GENEROUSLY with Original Tahini and top with micro greens.