1. Sprinkle both sides of the eggplant slices with ½ tsp. of the salt. Place slices in a colander and place a dish underneath. Let stand 15 minutes. Rinse eggplant slices; pat dry with paper towels.

   Test Kitchen Tip: Lightly salting, rinsing, then drying eggplant slices draws moisture from inside to improve their texture once baked.

2. Meanwhile, place an oven rack in the lower third of the oven. Preheat oven to 425°F. Grease a 15x10-inch baking pan; place dough in center of pan. Let rest 10 minutes. Press into bottom and slightly up the sides of pan.

3. In a food processor combine bread, Italian seasoning, remaining ¼ tsp. salt, and black pepper. Cover and pulse until mixture resembles coarse crumbs.

4. In an 8-inch skillet heat oil and garlic cloves over medium heat. Cook 2 minutes or until fragrant. Add crumb mixture and cook, stirring constantly, until lightly toasted, 2 to 3 minutes. Remove from heat; discard garlic cloves.

5. Top dough with provolone slices. Spread marinara sauce over cheese. Top with eggplant slices, Parmesan cheese, and crumb mixture. Bake until the cheese and crust are lightly browned, about 25 minutes. Cool 10 minutes before serving. Serve topped with basil.

Grandma-Style Pizza Dough

1. In an extra-large bowl combine the water and yeast, let stand 5 minutes or until yeast is foamy. Stir in flour and salt. (Dough will be shaggy.)

2. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 3 minutes. Place in a well-greased bowl, turning to grease surface of dough.

3. Cover with plastic wrap; let rise at room temperature until double in size, 1½ hours. Punch dough down. Shape into two balls. If not using dough right away, cover and chill for up to two days.