Eggplant Pizza

Ingredients:
1 eggplant (small, around ¾ pound)
Cornmeal
1 pound prepared pizza dough
¾ cup marinara sauce
2 tbsp fresh basil, chopped
1 clove garlic (normal size), peeled and minced
¾ cup shaved parmesan or similar cheese

Directions:
Preheat the grill to a temperature around medium-high. Slice the eggplant into ½ inch pieces. Grill each eggplant slice, turning them over once until they are softened and marked by the heat. Once they cool somewhat, slice them once again into smaller strips.

Lower the grill heat to the low temperature setting. Sprinkle the cornmeal onto baking sheet sizeable enough for the pizza crust. Roll the pizza dough and move it to the prepared baking sheet. Meanwhile, be sure that the dough's underside is totally covered with the cornmeal. Slide the pizza crust-shaped dough onto the grill and close its lid. Allow it to cook until slightly brown, which may be a few minutes.

Flip the crust with a sufficiently large spatula, and follow up by spreading the marinara sauce top, minus a small border of around an inch along the edge. Top the saucy crust with the eggplant, as well as the basil and garlic spices. Place the grated parmesan cheese on top of those. Again, close the grill's lid and allow the pizza to cook until the crust has browned and the cheese has melted.

Serves 4.