Preheat your oven to 425°F and spray a large cookie sheet with nonstick spray.
Place the flour, eggs, and breadcrumbs on three separate dishes good for dredging your eggplant. Dip the eggplant first in the flour, then in the egg, then in the breadcrumbs, covering all sides. Place on a cookie sheet in a single layer.
When all of the eggplant slices are coated, pop them in the oven and bake for about 20 minutes or until golden, flipping halfway through.
While your eggplant is cooking, put all of the ingredients for your pesto (except the salt and pepper) into a food processor and blend well. Give it a taste before seasoning with salt and pepper, because the nutritional yeast can be on the salty side. It should end up looking something like this:
When your eggplant is done cooking, lay one piece on a plate. Smother a bit of pesto on top of the eggplant, then layer with sliced tomatoes, then avocados.
Top with a grind or two of freshly ground pepper, then top with another slice of eggplant. Serve it with a nice side of mixed field greens or a salad.