Combine flour, egg, water, baking powder, and seasonings, stir well.
Combine panko and parmesan cheese.
Dip chicken tenders in batter, removing excess batter with edge of bowl.
Dredge in panko mixture.
Place on wire rack in refrigerator and allow to rest at least 15 minutes.
Before baking, spray chicken tenders with a small amount of olive oil. Bake in 400 degree oven for 20 minutes or until golden brown and internal temperature reaches 165 degrees
Place tomato halves on parchment lined sheet pan, drizzle with olive oil, and season.
Roast tomatoes in 350 degree oven for 45 minutes, or until tomatoes begin to caramelize.
While tomatoes are roasting, heat olive oil on medium heat in saute' pan.
Add shallots and saute' until caramelized. Add tomato paste and garlic and continue to saute' for 2 minutes.
Remove from heat and allow to cool.
When tomatoes are caramelized remove from oven and combine with shallot mixture in immersion blender canister.
Add olive oil, balsamic vinegar, seasonings, and handful of fresh basil.
Puree with immersion blender to emulsify.
Spray olive oil on each side of chicken tenders. Bake chicken at in 400 degree oven for 20 to 30 minutes or until golden brown and internal temperature reaches 165 degrees.
Allow to rest 5 minutes, then slice in 1 inch pieces.
Place eggplant slices on parchment lined sheet pan, drizzle with olive oil and season.
Roast in 350 degree oven for 45 minutes or until lightly browned and tender.
When cool dice in 1 inch cubes.
For best results toss each salad serving separately.
Combine 1 portion of all salad ingredients (one fourth) in mixing bowl.
Drizzle with 2 ounces of dressing and toss., and plate.
Top with warm parmesan chicken tenders.
Finish with a sprinkle of parmesan.