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Lay eggplant slices in a single layer and sprinkle both sides with salt. Let the slices sit and release their moisture for up to an hour. Pat dry and then cut into cubes.
Preheat the oven to 450 degrees.
Heat 3 tablespoons oil in a large skillet over medium-high heat. Add eggplant and garlic; cook 10 minutes or until tender, stirring occasionally. Add more oil if eggplant is too dry.
Coat a baking sheet or pizza pan with a thin layer of olive oil or a dusting of cornmeal. On a clean working surface dusted with flour, gently stretch the pizza dough to a 12" circle. Place the dough in the pan. Spoon half a cup tomato sauce onto the dough and spread evenly, leaving room for a crust. Top with the mozzarella and eggplant. Place in the oven until the cheese is melted and the crust is golden brown, 8-10 minutes. Remove and sprinkle with torn basil.