Step 1

Preheat your oven to 400ºF

Step 2

Remove the ends of the eggplant, then cut into 1/8″ slices. You'll want about 8-10 slices. Place the eggplant in a single layer on a parchment-lined baking sheet. Drizzle with olive oil, then sprinkle a thin layer of grated Parmigiano cheese evenly over the top, season with salt and pepper. Bake until the eggplant has wilted slightly and the parmesan is very lightly browned about 10-15 minutes.

Step 3

While the eggplant is roasting, prepare the bread crumbs. Melt butter in a small skillet over medium heat. Add Italian panko breadcrumbs and toast until golden brown and fragrant. Keep your eye on them and stir frequently to make sure they don't burn. Set aside.

Step 4

Assemble your pizza. Prepare your pizza dough per package directions. You want roughly a 10-12 inch circle and I like to use a greased 12-inch pizza pan. Scoop your pizza sauce onto the center of the pizza dough. Spread the sauce to the edges of the dough, leaving a bit around the edges for a crust. Sprinkle on about 2/3 of the mozzarella, then top with the tomatoes, eggplant, and breadcrumbs, evenly distributed. Finish with the rest of the mozzarella and a sprinkle of any leftover parmesan.

Step 5

Bake for 15-18 minutes until crust is golden brown. Top with fresh torn basil and serve.