• Slice the eggplant cross-wise, ½-inch thick. Drizzle with 2 Tbsp of olive oil and cook for 10 minutes on a 375° F preheated panini grill, outdoor grill, or stove-top. If using an outdoor grill or stove, flip the eggplant halfway through the cooking process. Set the cooked eggplant slices aside.
• Slice the Ciabatta to ½-inch thickness. Cut the bread at an angle to ensure the bread slices are wide enough to fit the eggplant slices. Drizzle with 2 Tbsp of olive oil and briefly toast until they have golden-brown grill marks—about 5 minutes on the panini grill, 1 minute on the grill, or 4 minutes on the stove-top.
• Slice the tomatoes and fresh mozzarella to ½-inch thickness. Thinly slice the basil.
• Top the Ciabatta slices with eggplant, mozzarella, tomato, and then basil. Drizzle with balsamic glaze. Enjoy open-face as crostini or add another slice of bread on top to make full sandwiches.

Balsamic Glaze

• Add balsamic vinegar and brown sugar to a sauce pan and bring it to a gentle boil over medium heat. Turn the heat down to low and simmer for 15 minutes to reduce the balsamic vinegar so that it is thick enough to coat a spoon.