Preheat the oven to 500°F.

Heat 3 tablespoons of the olive oil in a wide skillet over medium-high heat. Add the eggplant and sauté, stirring every few minutes, until golden and tender, about 15 minutes.

Meanwhile, roll or stretch the prepared Pizza dough into a 10-inch circle, set it on a floured peel or pizza pan, and let it rest for 10 minutes.

Remove the skillet from the heat, add the parsley-garlic mixture, and season with salt, plenty of pepper, and the oregano.

Toss the eggplant with the cheese.

Cover the dough with the eggplant and cheese and bake on a stone or in the pan for 7 to 8 minutes or until the crust is browned.