Baked Eggplant and Tomato Pastry

This is a dish that we had while on our cruise and we found it absolutely delicious! It seemed like a fairly simple and yet elegant dish packed with loads of flavor. Very simply, it is a piece of puff pastry dough topped with marinara sauce, breaded eggplant and tomato slices, and fresh mozzarella.
The dish was the drizzled with a balsamic vinegar and basil reduction, but I don't think that I'm up for trying something that difficult at the moment.

Ingredients

• 1-2 eggplant, cut into 1/2" slices lengthwise
• 1-2 cups Italian style bread crumbs
• 2-3 eggs
• 2-4 tablespoons milk
• 1-2 tomatoes
• 2 sheets of Puff Pastry, thawed (Alton Brown says to just go ahead and buy it from the store as homemade is a long and difficult process. I would agree. Pillsbury has a nice dough and you can even get coupons once in a while)
• 1 log of fresh mozzarella cheese
• 1 cup marinara sauce (1-2 tablespoons per pastry piece)
• fresh basil leaves for garnish

Directions

1. Preheat oven to 400 degrees F.
2. Using a sharp pizza cutter cut out rectangles of pastry (3"x4"). Place pastries on a chilled sheet pan and let cool in the refrigerator for a few minutes. In the meantime, bread your eggplant (dip first in egg/milk mixture, then in crumbs).
3. Remove pastry rectangles from the fridge and top in this order: 1-2 tablespoons marinara, 1 slice eggplant, 1-2 slices tomato (depending on how big your tomato was), and 2 slices mozzarella.
4. Place pans in the preheated oven and bake for 15-20 minutes. 

This recipe is a work in progress until after I've made it so feel free to attempt it and comment with any changes you'd make.