Eggplant Parmesan Pizza

Ingredients

• 0.8 pound eggplant sliced
• 5 servings basil leaves fresh
• 0.8 cup tomatoes 
• 1 tablespoon parmesan cheese finely grated
• 0.8 cup part-skim mozzarella cheese shredded
• 0.5 cup part-skim ricotta cheese 
• 3  plum tomatoes sliced
• 5 servings pizza dough refrigerated

Equipment

• baking sheet
• oven
• rolling pin

Directions

1. Spread 3/4 cup marinara sauce on prepared dough (see "All About Dough" below), and sprinkle with 2 1/2 ounces shredded part-skim mozzarella cheese (about 3/4 cup). Dollop 1/2 cup part-skim ricotta cheese over pizza, and top with 3 sliced fresh plum tomatoes and 3/4 pound broiled sliced eggplant.
2. Sprinkle with 1 tablespoon finely grated Parmesan cheese, and bake at 450 for 1012 minutes or until golden brown.
3. Sprinkle with fresh basil leaves, cut into 5 slices, and serve.
4. All About Dough
5. Where to buy it: You can get refrigerated pizza dough at your local pizzeria or supermarket (Trader Joe's, Whole Foods, and Albertsons make great ones).
6. Let dough sit at room temperature for 15 minutes before rolling it out, and arrange your oven rack at the lowest position. Then follow these directions, add toppings, and bake.
7. Pizza prep: Preheat oven to 45
8. Roll out 1 (1-pound) whole-wheat or regular store-bought pizza dough on a lightly floured surface with a floured rolling pin into a 13-inch round or 13- x 12-inch rectangle. Lightly spray a large baking sheet with olive oil; sprinkle with cornmeal.
9. Transfer dough to prepared sheet.
10. Roll up sides 1-inch to form a rim.