Mix the brine ingredients and keep them ready. Wash the aubergine, cap approx. 2 cm at both ends and first cut off a 6 mm thick slice lengthways (bread slicer) and discard. Then cut 4 more slices of approx. 8 mm thickness lengthways. Immediately add to the brine. Weigh down with a plate and remove the bitter substances for 30 minutes, with occasional layering.
Mix the ingredients for the marinade. Cut the schnitzel across the grain into strips approx. 2 cm wide, if they are longer than 4 cm, halve them. Put in the marinade and marinate for 30 minutes at room temperature. Shift every now and then. Mix the ingredients for the dough homogeneously. Prepare the tomatoes for garnish and also the honeydew melon balls.
Rinse the four aubergine slices well and place them dry between a fresh tea towel. Heat the frying oil to 180 degrees. Bring the sauce to the boil briefly, then let it simmer gently.
Heat the water for the ribbon noodles, dissolve the chicken stock in it, break the ribbon noodles a little smaller and cook for 3 - 4 minutes until al dente. Strain and arrange in 2 flat cakes. In a pan with 2 tablespoons of sunflower oil each, roast the pasta flatbreads on both sides (2 faces) until light brown.
Add the meat from the marinade to the batter in portions and fry individual strips with a fork until light brown and place on the serving plate.
Then cut the fried noodles in half vertically and place them next to the meat. Also pull the aubergine slices through the batter and fry until golden brown. Place on the pasta, drizzle with the sauce, garnish, serve and enjoy.