Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim and dice eggplant into ¼-inch pieces until you have about 2 cups (4 cups for 4). (There will be eggplant left over; toss it in the oven for another meal or freeze it and save for another use!) Halve tomato lengthwise, then slice into ¼-inch-thick half-moons. Grate Parmesan over a small bowl. Finely chop parsley.

Place flatbreads on a baking sheet and rub all over with a drizzle of oil; season with garlic powder, salt, and pepper.

Toast on top rack, dimpled sides down, until browned, 3-4 minutes. (For 4 servings, divide flatbreads between two baking sheets; toast on top and middle racks, switching rack positions halfway through.)

While flatbreads toast, heat a drizzle of oil in a large pan over medium-high heat. Add eggplant, half the Italian Seasoning (all for 4 servings), salt, and pepper; cook, stirring occasionally, until slightly charred and almost cooked through, 4-5 minutes. TIP: If pan seems dry, add more oil!

Once flatbreads are toasted, remove sheet from oven. Carefully flip (dimpled sides up) and evenly spread with marinara. Sprinkle with mozzarella, then top with tomato slices and eggplant. Evenly sprinkle with grated Parmesan.

Return flatbreads to oven and bake until cheese is melted and bubbly, 3-5 minutes more.

Drizzle flatbreads with balsamic glaze and sprinkle with parsley.

Cut flatbreads into pieces. Divide between plates and serve.