Eggplant Napoleon

Name: Eggplant Napoleon
Ingredients: 3 medium eggplants (2 1/2 to 3 pounds total), stem and root ends trimmed and discarded, sliced into 1/2-inch-thick rounds; Sea salt for sprinkling; 1/4 cup Basil Pesto; 1/2 cup extra-virgin olive oil; 6 cloves garlic, finely chopped; Juice of 3 lemons; 1/2 cup all-purpose flour; 2 egg whites, beaten; 2 cups panko (Japanese breadcrumbs); 2 tablespoons grated Parmigiano-Reggiano cheese; 2 tablespoons dried parsley; 1/2 teaspoon freshly ground black pepper; Corn oil for frying; 3 cups Mutabal; 8 plum tomatoes, chopped; 1 medium red onion, chopped; 7 tablespoons Basil Pesto; Juice of 2 lemons; 3/4 cup extra-virgin olive oil; Pinch sea salt