Preheat oven to 400F. Line a large baking sheet with parchment paper or aluminum foil
In a large bowl, combine eggplant, olive oil, salt and 1 teaspoon of Pimenton De La Vera. Mix well and transfer to the lined baking sheet. Bake at 400F for 25 minutes. Let it cool slightly and reduce oven temperature to 375F
Transfer eggplant to a large bowl. Add beaten eggs, parsley and 1/4 tsp salt
Coat a square 8 x 8 with cooking spray. Pour eggplant mixture and bake at 375F for 25 minute. Set aside to cool slightly.
In the meantime, prepare the spicy mayo. Combine all the ingredients in a small bowl and mix well
Cut the eggplant “tortilla” in half, and each half in 5 or 6 rectangular pieces
Lightly toast sliced baguette. Spread spicy mayo and top with a piece of tortilla, 1/2 cherry tomato and a tooth pick