Panko Crusted Eggplant Steak with Miso Udon Noodles

Name: Panko Crusted Eggplant Steak with Miso Udon Noodles
Ingredients: 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; 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