Preheat oven to 425 degrees and place a baking sheet inside to get hot.
Peel eggplant and slice into 1/4 inch pieces. Place on a tea towel and sprinkle with salt.
In a small bowl, beat together one large egg and 1 tablespoon of water. Place breadcrumbs in another small bowl. Dip eggplant in egg wash, shaking off extra egg, and then in breadcrumbs. Set aside.
Carefully remove hot pan from oven and spray with olive oil. Transfer eggplant to baking tray in a single layer. Spray top of eggplant with olive oil and bake for ten minutes. Then flip and continue baking for ten minutes until browned.
While eggplant bakes assemble salad by combing greens, cheese, roasted red peppers and avocado in a large bowl. Top with hot eggplant slices.
Dress individual servings with balsamic vinegar and oil and season with salt and pepper.