Slice the eggplant with your mandoline. Your goal is to have slices 0.3 centimetres to 0.6 centimetres thick.

Set up a breading station. Put the eggs, flour and breadcrumbs in separate, low-rimmed bowls side by side. Get a landing station, either a baking sheet or an extra plate.

Bread each slice of eggplant first in flour, then egg, then breadcrumbs. Use one hand for the dry ingredients and one hand for the wet. Once breaded, set aside. 

Tip: Use one hand only for the dry ingredients and one hand for the wet. This will keep things from getting too messy.

Combine the grapeseed and olive oils and heat in a medium pan to 190°C. Fry the eggplant slices until golden brown, flipping once, for about 2 to 3 minutes. Avoid overcrowding the pan, which will lower the oil temperature.

Fire up your oven, aiming for 450°C to 500°C on the stone baking board inside. (Use an infrared thermometer to quickly and accurately check the temperature of the stone.)

Place a dough ball on your lightly-floured work surface. Push the air from the center out to the edge using your fingers. Stretch the dough out into a 30-centimetre-round base and then either keep the dough on the countertop or lay it over your lightly-floured pizza peel.

Top with a quarter of the tomatoes, about 60 grams.

Then add a quarter of the mozzarella, about 60 grams

Tear the fried eggplant slices into smaller pieces, then put them on the pizza and add a quarter of the ricotta, 40 grams in small dollops.

Finish with a sprinkle of parmesan cheese, 20 grams.

Launch your pizza into the oven and bake for 60 to 90 seconds, turning every 20 seconds to ensure an even cook. Remove from the oven.

Garnish with fresh basil and a drizzle of olive oil, slice, serve and enjoy!