Smoked Mozzarella and Grilled Eggplant Stuffed Bread

Remove the pizza dough from its packaging and shape it into a ball. Place it into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and let sit in a warm place until the dough doubles in size, about 1 hour. Meanwhile, in a small bowl, mix the olive oil, red wine vinegar, oregano, salt and pepper to combine (this mixture is likely for brushing/flavoring inside the bread). Preheat the oven to 375 degrees and line a large baking sheet with parchment paper. Lightly flour a large, clean surface and roll the dough into a 10-x12-inch rectangle. Top with the marinara sauce along the closest 12-inch side, leaving a 1-inch border. Repeat with the mozzarella, then layer the sliced eggplant. Sprinkle some salt over top before rolling the dough. Starting at the long edge with the filling, tightly roll the dough, tucking in the filling as you go, shaping it into a log, gently sealing the ends of the roll as you go. When you get to the end, gently press together the dough to make a seam. Place the log seam-side down onto the prepared baking sheet. Tuck in the ends of the logs, pinching them together to seal. Brush the top of the dough with olive oil. Using a paring knife, cut three small slits across the top of the dough. Bake until cooked through and golden brown, about 40 minutes; rest for 5 minutes before slicing and serving.