1. Preheat your oven to 400°F (200°C).
2. Cut off the ends of the eggplant, then cut the eggplant lengthwise into 7 slices.

3. Line a baking sheet with parchment paper and spray (or brush) it with avocado oil. Place the slices of eggplant on the prepared baking sheet in a single layer and season them with salt and black pepper. Spray the top of the eggplants with avocado oil.

4. Bake the eggplant slices in the preheated oven for 20 minutes until they are tender and slightly browned. Allow the baked eggplant slices to cool slightly.

5. Use a paper towel to remove excess moisture from tomato slices. Place a slice of mozzarella followed by tomato on one side of each baked slice of eggplant. Season with garlic powder, dry oregano, and dry basil.

6. Fold over the second side of each eggplant slice to cover the filling, creating a sandwich-like shape.

7. Prepare a breading station. Place the flour on one plate, breadcrumbs on another plate (you can combine bread crumbs with a pinch of salt), and beat the egg with water in a shallow bowl.

8. Dredge each stuffed eggplant pocket in the flour, dip it in the beaten egg mixture, and then coat it with the bread crumb mixture.

9. Heat avocado oil in a large skillet over medium-high heat. Fry the breaded eggplant pieces in the hot oil for about 4 minutes per side, or until they are nicely golden brown and crispy.

10. Once cooked, transfer the fried eggplant to a serving plate. You can use paper towels to blot any excess oil. Optionally, garnish with fresh parsley before serving. For best results, enjoy your crispy breaded eggplant with tomato and mozzarella while still warm!