Start by chopping your garlic clove. Add the pine nuts and crush together. Then add the basil leaves washed and dried, the olive oil and parmesan. Mix well and set aside.
Making the topping and the pizza
Wash and slice the eggplants (about1/4 inch thick). Brush them with olive oil on both sides, sprinkle with salt and then cook them on a gril (or broil), (4 mns on each side, or more if needed, check regularly), and set them aside.
Preheat your oven at 420ºF.
Roll your dough into the shape you like and prick it making small holes with a fork. Place it on the heated pizza stone if using one, or on a baking sheet. Brush with olive oil and precook it for 15 mns.
Take out and then spread the pesto on top. Layer the eggplants on top. Add slices of garlic between the egglant slices and top with pine nuts. Place in the oven for 5 more mns.