Pre-heat the oven to 350F (180C). Lightly grease and flour an 8 or 9 inch round pie plate.
If desired peel the eggplant, then thinly slice (see photo), place the slices in a bowl and toss with one teaspoon of salt. Let sit for 20 minutes then drain, but do not rinse. Lightly grill on either a pan grill or bbq.
Fit the savory dougheither homemade or store bought, into the prepared pie plate. Prick the bottom of the crust well.
Make two layers, starting with a layer of grilled eggplant, a sprinkle of oregano and basil (a little pepper of desired), one third of the parmesan cheese, half the chopped sun-dried tomatoes, half the fontal or gruyere cheese, on the last layer top with the remaining third of parmesan cheese and drizzle of olive oil. Bake for approximately 35-40 minutes. Let sit 10 minutes then slice and serve. Enjoy!
If the crust starts to brown too much then cover with foil and continue baking.