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TO MAKE THE CRUST:
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Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
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In a mixer, combine flour and salt.
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With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.
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Next, pour in yeast/water mixture and mix until just combined.
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Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.
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Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.
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***Its best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
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TO MAKE THE PIZZA:
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Preheat oven broiler.
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Slice the eggplant thinly.
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Sprinkle both sides with kosher salt and place into a strainer in the sink.
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Allow to sit for 20 to 30 minutes.
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Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.
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Slice grape tomatoes in half lengthwise and toss into a bowl with minced garlic.
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Slice mozzarella very thinly.
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Cut eggplant slices into fourths, and toss with olive oil.
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Arrange on a baking sheet and place 8 inches under the broiler.
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Broil for 3 minutes, then toss around and broil another 3 minutes.
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Remove pan from oven and add tomato/garlic mixture.
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Broil for 2 to 3 minutes, then remove and set aside.
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(May do this 1 hour in advance.)
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Preheat oven to 500 degrees.
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Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly.
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Remove HALF the pizza dough from the bowl.
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Stretch pizza dough into a large rectangle, pressing with fingers to finish forming.
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Dough will be very thin.
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Lightly drizzle a little olive oil on the dough and use fingers to spread.
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Lay mozzarella slices over the surface of the dough.
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Spread vegetables all over the surface of the cheese.
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Top with Parmesan cheese.
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Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly.
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Remove from pan and slice with a pizza cutter.
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Serve immediately!
