This recipe makes enough sauce for about 4 pizzas, but that's alright. Just freeze the rest or serve it on pasta.

1 recipe pizza doughpizza dough
1/2 small onion, chopped
1 tbsp olive oil
2 cloves garlic, minced
14.5 oz can diced tomatoes
1 tbsp chopped fresh basil
1 tsp dried oregano
dash freshly ground black pepper
salt
1/2 small eggplant, peeled and thinly sliced
fresh mozzarella, thinly sliced
freshly grated parmesan

Prepare the pizza dough. While the dough is rising, make the sauce and roast the eggplant:

Arrange the eggplant slices in a single layer on paper towels. Sprinkle with coarse salt and let sit for about 30 minutes (to extract excess moisture).

Meanwhile, in a medium saucepan heat the olive oil over medium heat. Add the onion and garlic and cook until onion is translucent. Add tomatoes (with juices), basil, oregano, and a few grinds of black pepper. Bring to a boil then reduce heat and simmer about 20 minutes. Salt to taste, then purée in a blender until smooth.

Preheat oven to 400°F.

Pat the eggplant slices dry with a paper towel, then place in a large bowl and toss with olive oil to coat. Arrange in a single layer on a baking sheet and roast about 10 minutes, then flip them and roast 5 minutes longer. Remove from oven and set aside.

Place a pizza stone in the oven and raise the temperature to the highest setting. Roll out the dough and spread with sauce. Top with mozzarella and roasted eggplant. Bake until crust is golden and cheese is melted.

Sprinkle with parmesan cheese and fresh torn basil leaves. Let sit for a few minutes before slicing.