1. Preheat the oven to 200 degrees.

2. Bake the Eggplant Parmigiana in the preheated oven for 45 minutes or until soft and lightly golden.

3. Meanwhile, boil the green beans in boiling salted water until tender but crisp. Drain and let them cool.

4. Slice the fresh spring onion thinly.

5. Prepare a vinaigrette by mixing together the mustard, lemon juice, olive oil, Worcestershire sauce, salt, and pepper.

6. In a salad bowl, arrange the boiled green beans, add the slices of spring onion, and dress with the prepared vinaigrette.

7. Mix well to distribute the dressing evenly.

8. Serve the Eggplant Parmigiana hot accompanied with the green bean salad.