Instructions

1. Preheat your oven to 425°F (220°C).
2. Slice the eggplant into rounds, place them on a baking sheet, and drizzle with 1 tablespoon of olive oil. Season with salt and pepper to taste.
3. Roast the eggplant in the preheated oven for 15-20 minutes, or until tender and slightly browned, turning halfway through for even cooking.
4. While the eggplant is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat.
5. Add the sliced onion to the skillet and cook, stirring occasionally, until caramelized, about 10-12 minutes. If desired, add a pinch of sugar to enhance the caramelization.
6. Once the eggplant is roasted, remove it from the oven and let it cool slightly.
7. On a floured surface, roll out the pizza dough to your desired thickness, about 12 inches in diameter.
8. Transfer the rolled-out dough to a baking sheet or pizza stone. Brush the surface with olive oil.
9. Spread the caramelized onions evenly over the pizza dough, followed by the roasted eggplant slices.
10. Drizzle the balsamic vinegar over the top of the pizza, ensuring even coverage.
11. Sprinkle the shredded mozzarella and grated Parmesan cheese over the toppings.
12. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
13. Remove the pizza from the oven and garnish with freshly chopped basil.
14. Allow the pizza to cool for a few minutes before slicing and serving.