• At this point, you should have already prepared your 2-Ingredient Dough ball. If you haven't, do so now (see notes below for recipe link). Cover the bowl of dough with a clean towel while you work on the eggplant.

Oven-Fried Eggplant

• Preheat oven to 350F and have a rimmed baking sheet with a sheet of parchment paper on it ready. Slice your eggplant in half lengthwise, then into 1/2 inch thick slices.
• Coat each slice of eggplant in the Just Egg, then in the breadcrumbs (coat well), laying each slice on the rimmed baking sheet once coated. Spray the coated eggplant with oil spray. Bake the eggplant slices at 350F for 30 minutes, turning once halfway through cooking time (spray again with oil spray after flipping).

Pizza Assembly

• Once the eggplant is done baking and out of the oven, increase the oven temperature to 400F. Have a pizza stone ready (a baking sheet with a sheet of parchment paper on it may also be used)
• On your pizza stone or baking sheet, roll out your 2-Ingredient dough ball into a circular pizza shape no more than 12 inches in diameter (or however thin you like your pizza crust).
• Stir the minced garlic into the pizza sauce.
• Top your pizza with pizza sauce mixture, vegan cheese, the oven-fried eggplant pieces, and roasted red peppers. Bake at 400F for 10-15 minutes, until the crust underneath is golden (or cooked to your liking).
• Take the pizza out of the oven and top with balsamic glaze and basil leaves. Slice into 8 slices, and serve!