1. Start by cutting the courgette into long thin slices and do the same for the aubergine. Slice the aubergine in long slices of about 1 cm thick. Season them with salt and pepper and grill until tender.
2. Mix the flour with paprika powder, dried basil, freshly ground pepper and coarse salt and spread it out on a plate. Then, whip up the eggs along with the Alpro Coconut Cuisine and pour this onto a second plate. Place the Panko or breadcrumbs on a third plate. Dip the aubergine first in the flour, then the egg mixture and finally press the dipped aubergine in the panko or breadcrumbs.
3. Heat up oil in a large non-stick pan over a medium heat and fry the aubergine until golden brown and crispy for about 2 to 3 minutes on each side. Remove the aubergine from the pan and place on paper towels. Repeat until you have at least 8 slices of aubergine.
4. Take one slice of fried aubergine and spread tomato and olive tapenade on top, then cover it with slices of mozzarella, grilled courgette and basil. Put a second slice on top and serve immediately.