Inspired by a dish served on the boat during our Mediterranean cruise a couple years ago, this simple dish proved to be quite tasty and easy to imitate. Each eggplant slice received a light egg wash and breading before baking in the oven for 10 minutes. Layer the split flat-bread loaf, alternating the eggplant, tomato, and fresh mozzarella. Add a drizzle of balsamic vinegar over the top…and Voila! These would probably work really well served as bruschetta too. Mmm…you can’t go wrong with bruschetta.