1 medium eggplant – cut into ¼ inch slices
1 ball of homemade or store-bought pizza dough
6 Tbs. olive oil
1 cup shredded mozzarella cheese
2 Tbs. fresh oregano – chopped
Toss eggplant slices with 1 ½ tsp. of salt. Place in a colander, and let stand for 30 minutes. Press slices between paper towels to dry and set aside.
Preheat the oven to 400 degrees. Place a baking sheet in the oven. On a floured surface, roll out dough to a ½ inch thickness. Sprinkle another inverted baking sheet with flour. Transfer the dough onto this sheet. Brush dough with 3 Tbs. oil. Sprinkle with ½ cup of cheese. Layer with the eggplant; and top with the remaining 3 Tbs. oil, oregano and ½ cup of cheese. Let stand for 30 minutes.
Carefully transfer dough from the inverted baking sheet to the heated baking sheet. Return to the oven and bake for 20 minutes, or until the bottom of the dough is crispy and the edges are golden.