Wash the eggplant and trim the green stem off on top and the bottom portion if necessary.
Slice the eggplant on the horizontal axis as thinly as possible, trying to create 1/8 inch thick slices.
In a heavy skillet, or a stove top grill or over a wood-fired grill, toast the eggplant slices until they begin to grill, turn brown but not too charred. Each piece should become soft and very pliable.
In a large dish or bowl, add the cooked eggplant and add four tablespoons of oil, and the 2 teaspoons of vinegar. Add salt and pepper flake to taste.
Prepare the slices of Bruschetta Classica as the eggplant marinate.
After 5 minutes of marinating, arrange the eggplant on the bread and garnish with salt, pepper flake and oil if needed.