In a skillet over medium heat, sauté the andouille, bell pepper, green onion and basil until the sausage is lightly browned. Pour off any excess fat.
Add the chopped chicken and the stock and bring to a boil. Stir lightly to combine. Reduce the liquid over medium-high heat by about one-third.
Remove the pan from the heat and stir in the bread crumbs to make a thick stuffing. Cool the stuffing in the refrigerator until cool (but not cold) to the touch.
Cut the bacon slices in half. Fry the bacon until it begins to curl, but not turn crisp. Drain and blot with a paper towel.
Stuff each of the quails and set on a roasting pan, breast side down. Drape a half-slice of bacon over each quail, like a saddle. Roast for 10-12 minutes on the top rack of a preheated 400 degree oven, until golden brown. (If you have a convection oven, use it.)
Slice the eggplant into eight rounds about 1/2 inch thick. Combine egg and milk in a bowl and dip eggplant into it. Combine the flour and Creole seasoning and dredge the eggplant.
Heat olive oil in a skillet over high heat and sauté the eggplant until golden brown. Drain eggplant and keep warm.
Place an eggplant round on each plate, and top with a quail. Garnish with sliced green onions.