Breaded Eggplant w Mozzarella, Roasted Red Pepper, Lettuce and Balsamic on Ciabatta

I am posting this one by special request. This is a specialty sandwich made at the deli, Mi Amore, in Somerset, NJ. The balsamic eggplant is not only healthy, but has an incredible punch of flavor.

Breaded Eggplant w Mozzarella, Roasted Red Pepper, Lettuce and Balsamic on Ciabatta (serves 4)

1 small purple eggplant, peeled and sliced extra thin
2-3 eggs
1 1/2 cups breadcrumbs
2 pinches black pepper
1 dash paprika
4 loaves ciabatta bread
1 loaf fresh mozzarella, sliced thin
1 bottle roasted red peppers
several slices fresh lettuce
balsamic vinegar

1. Preheat oven to 350 degrees. In small bowl, lightly beat eggs. In second small bowl, mix breadcrumbs, black pepper, and paprika.
2. One by one, dip eggplant slices in eggs then dip into breadcrumb mixture, coating thoroughly on both sides. Place battered eggplant slices on pizza pan or baking pan. Cook roughly 5 minutes on each side until lightly browned. Take care not to burn. When done, remove from heat and allow to cool 1-2 minutes.
3. On sliced ciabatta, pour small amount of balsamic vinegar on bottom slice of bread. Add 2-3 slices eggplant and douse eggplant in balsamic vinegar. Top with mozzarella, roasted red peppers, and lettuce.