Panko Crusted Eggplant Steak with Miso Udon Noodles

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1 large eggplant, cut into 4 (1/4-inch) thick slices

2 cups all purpose flour

1/2 tablespoon salt

1/2 tablespoon black pepper

4 eggs, beaten

2 cups panko

1 tablespoon fresh thyme, minced

MISO UDON NOODLES:

4 cups vegetable stock

3 tablespoons shiro miso (light)

1/2 tablespoon ginger julienne

4 scallions, sliced 1/16-inch thick

1 (4-ounce) piece 5-spice (or smoked) tofu, julienned

1 pound fresh udon noodles (blanched dried noodles would work)

Salt and pepper, to taste

2 tablespoons rice wine vinegar

1 teaspoon sesame seed oil

1 teaspoon sugar

1 pinch ground white pepper

3 cups tatsoi or mizuna

1 (2-ounce) package enoki mushrooms