• Cook the fish using any method you like. I seasoned mine with salt, pepper and a squeeze of lemon then baked it, but pan frying is certainly an option. Cut into smaller pieces for the portions.
• Mix up the rice flour with the water and seasonings, then heat enough oil for frying in a medium skillet.
• Dip the eggplant slices in the batter. The batter should be thick enough to stick to the slices.
• When the oil is hot, fry on both sides until the batter takes on a nice color, about 3 minutes per side. Drain on paper towels and season with salt and pepper if desired. Set aside.
• At this point, the eggplant and fish can be packed away until needed. I don't recommend doing this more than a half day ahead.

To serve

• Reheat the eggplant and fish as needed. I use a skillet because it's easy to overcook using the microwave or oven.
• Use a 3" cookie cutter or large drinking glass to cut one round crouton per serving. Dry toast them until they take on a nice color. Alternatively, brush with oil and toast.
• Arrange each crouton on a serving plate and spread a generous amount of alioli on the crouton and top with the cod, roasted pepper and eggplant.
• Garnish with chopped parsley.