1 lb Japanese eggplant, ends trimmer and sliced into 1/2-in disks
2 tbsp olive oil
8 oz mozzarella cheese, shredded
1/2 oz Parmesan cheese, grated
1/2 cup fresh basil, chopped
1. Preheat oven to 425F. For sauce, combine oil and garlic in a 1.5-qt saucepan. Cook over medium heat 60-90 seconds or until fragrant. Add tomato sauce, sugar, rosemary and black pepper; bring to a simmer. Reduce heat to low; cook 5-7 minutes or until thickened. Remove saucepan from heat; set aside.
2. Meanwhile, lightly brush a cookie sheet with 1 tbsp oil. Roll dough to edges of cookie sheet using a rolling pin, stretching dough to cover bottom. Prick dough with fork. Bake 18-20 minutes or until top of crust begins to brown.
3. Heat remaining oil in a 12-inch skillet over medium heat 1-3 minutes or until shimmering. Cook eggplants 10-12 minutes or until browned, turning occasionally. Remove skillet from heat.
4. Combine cheese in a mixing bowl; mix well. Spread 1 cup (for full recipe) of the sauce over crust. Top evenly with eggplants and cheese mixture. Bake 14-16 minutes or until cheese begins to brown. Remove cookie sheet from oven to a cooling rack; cool 5 minutes. Cut pizza into 16 pieces (2 pieces per serving) , drizzle with remaining sauce and sprinkle with basil.