Baked Sole with Roasted Eggplant

The recipe for both the sole and the eggplant (or is it aubergine?) are dead easy. Have a peek for yourself and don’t be afraid to use your grill as a convection oven! A dome is just for that very reason!
Ingredients:
2 Sole Filets (total of 550 grams)
½ Cup Breadcrumbs (and do use your own bread…nothing lazier than buying breadcrumbs…I mean really!)
¼ tsp Garlic Pepper (a simple combo of….you guessed it, crushed garlic and pepper!)
½ tsp Kosher Salt
1 Tbs Lemon Juice (from a freshly squeezed lemon)
¼ cup Mayonnaise
¼ cup Shredded Parmesan Cheese
1/8 cup Parsley Fresh chopped from your herb garden
Shallow pan (round or square) sized to fit the BGE or your own grill
Prep:
Lightly spray your shallow pan with olive oil (I keep a spray bottle full just for this type of thing!)
Mix all ingredients together in a small mixing bowl except for the breadcrumbs and parsley
Coat both sides of the sole and then…
Press sole in crumbs and place in cooking pan, crumb side up
Cooking:
Preheat and stabilize the Big Green Egg to 450 degrees F.
Place sole in the pan with crumb side up
Cook approximately 10-15 minutes or until breadcrumbs brown
And now for the eggplant: