Eggplant and Dried Tomato Pizza

2 small eggplants
2 teaspoons extra virgin olive oil
2 teaspoons garlic, chopped
salt and pepper, to taste
1 pound frozen whole wheat bread dough, thawed
6 sun-dried tomatoes, cut into small pieces
1/2 cup Provolone cheese, grated
1/4 cup Mozzarella cheese, grated
4 Tablespoons Parmesan cheese, grated
6 fresh basil leaves, chopped

Slice eggplants diagonally into 1/2-inch slices. Toss eggplant with one teaspoon olive oil and garlic. Season with salt and pepper. Place eggplant slices on a baking sheet and roast in a preheated 375 degree oven until soft in the center, approximately 15-20 minutes. Cool and slice into strips.
Preheat oven to 450 degrees. Roll out bread dough into one 15-inch or two nine-inch pizza shapes. Place on a lightly oiled pizza pan or cookie sheet and brush it lightly with the remaining olive oil. Lay the eggplant and sun-dried tomatoes on top. Toss the Provolone and Mozzarella together and sprinkle on pizza. Bake pizza until crust is golden and crisp, approximately 12 to 15 minutes. Remove from oven and sprinkle with Parmesan and basil.