Stretch your dough to desired size, add to a floured pizza peel and apply 2 ounces of pizza sauce.
Next, add 4 ounces of eggplant sauce and use a ladle to spread sauce around pizza.
Sprinkle with Romano and bake at 550 F for 8-10 minutes, or until you have reached desired bake.
Let pizza cool in a cooling rack for a minute or two, then add stracciatella in lines over the pizza, drizzle some extra virgin olive oil and sprinkle micro basil over the top.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/on-deck-the-humble-eggplant-pizza