Panko Crusted Eggplant Steak with Miso Udon Noodles

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I loved this recipe so much. I wasn't able to make it exactly to the recipe directions but it still came out wonderful. The noodles were by far the best part. I live in a limited area so I wasn't able to find plain miso, but I used a little dried miso soup packet and it came out great. I also wasn't able to find the tofu specified so I used savory baked tofu instead. My soup was half veggie broth ad half beef broth because I needed to empty a carton of beef broth, and overall the soup was wonderful.
I did something completely different with the eggplant; I used egg wash and plain bread crumbs that I seasoned instead of the dredge listed here, and I baked it in the oven. I loved it, but my boyfriend wasn't a fan, but he isn't a big veggie eater so he's biased.
I didn't have enoki mushrooms or rice wine vinegar, so I used baby bellas and red wine vinegar instead and the salad came out great. I also added a little of the dried ginger to the dressing. We didn't have the greens listed so I just used a spring mix. Also, I sauted the mushrooms in some olive oil with paprika, salt, pepper, and minced dried onion before I added them to the salad. My boyfriend was a HUGE fan of those.
I aree with what another reviewer said about the meal being very filling; I almost couldn't finish mine. It's a great one dish meal, and I will definitely be making it again.

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I don't no if it was b/c the eggplant I used was fresh from a garden or b/c anything fried is good, but this is pretty fast and easy- added cayenne pepper to spice it up. I didn't make the noodles.

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I served this as the soup course, but it was filling enough to be a meal in itself.