Eggplant Parmesan Pizza

Name: Eggplant Parmesan Pizza
Ingredients: Pizza Dough (adapted from Roberta's Cookbook); 150 grams all-purpose flour; 150 grams 00 flour (okay to substitute all-purpose); 8 grams fine sea salt (scant 2 teaspoons); 1 gram rapid-rise yeast (scant 1/4 teaspoon); 5 grams extra virgin olive oil (1 teaspoon); 200 grams 95º water; Sauce (adapted from Flour Water Salt Yeast), toppings, and making the pizza; 14.5 ounces can peeled whole tomatoes; 1 large clove garlic; 2 1/2 tablespoons extra virgin olive oil; 1 small eggplant (~10 oz/ 285 grams); 3/4 to 1 teaspoons kosher salt; 1/4 teaspoon fine sea salt; 1/8 teaspoon dried oregano (or 3/8 teaspoon minced fresh); generous pinch red pepper flakes; 1/3 cup dried bread crumbs; 15 to 16 ciliegine (cherry-sized) balls fresh mozzarella cheese (~6.4 oz/ 180 grams); 2/3 cup grated parmesan (2 oz/ 60 grams); 8 large basil leaves