For the dough, add the yeast to the 2 cups of water for several minutes until it becomes foamy. Add the sugar, olive oil and vinegar.

While the yeast is dissolving in the water, add the flour, rosemary and salt to food processor jar and pulse a couple times.

Add the water and yeast mixture gradually to the flour mixture and process until the dough begins to form a ball and comes away from the sides of the container. Turn out onto floured surface. Sprinkle with flour and knead for several minutes until the dough is smooth and not sticky.

Place in bowl rubbed with olive oil, cover with towel and let sit for 1 1/2 to 2 hours until it doubles in size.

While the dough is rising, prepare the eggplant by frying in olive oil in a small pan until light golden brown. Remove with slotted spoon and drain on paper towels.

After two hours, turn dough out onto lightly floured surface, knead a couple times and cut in 1/2 or in three equal pieces.

Form into balls and use as needed. To use the next day, rub lightly with olive oil, cover with plastic and refrigerate overnight (I prefer using the next day for better flavor).

For the pizza, heat oven (with pizza stone if you have one) to 500 degrees F on center rack.

Stretch dough and push downward in center with fingers to desired shape and size.

Dust pizza peel (or parchment paper) with a little cornmeal and lay down your dough on top of it, reshaping it and leaving a little more thickness on the edges.

Spread out layer of sauce in center of dough, leaving about an inch for the crust.

Arrange eggplant pieces and cheese evenly over sauce. Sprinkle top with fresh parsley.

Lightly rub a tiny bit of olive oil on the edges.

Slide onto pizza stone and let cook for about 10 minutes, until cheese is bubbling and crust looks browned.

Remove and garnish with the fresh parsely, parmigiano cheese and crushed red pepper if desired.