Preheat the oven to 375F.
For the breaded veggies, prepare three bowls, one with flour, one with the beaten eggs, and one with the mixed panko and Italian bread crumbs.
One at a time, coat each slice in flower, dip in the egg wash, then coat with bread crumbs.
Place each coated veggie on a greased baking sheet. Bake at 375F until crispy and golden brown (about 30 minutes). If they are not crispy after 30 minutes, turn on the broiler for a few minutes to finish.
Meanwhile, cook the pasta to desired doneness. For the pesto, combine the chives, basil, garlic, lemon juice, almonds, salt and pepper in a food processor and process until smooth (about 1 minute).
Slowly add the olive oil to the mixture while continuing to process. Once a thick pesto is formed, stop adding oil.
Toss the pasta with pesto and tomatoes, then top with mozzarella and breaded veggies to serve.