Eggplant Roll

This is what I made with the last eggplant we harvested.  I've had something similar at Italian restaurants in the area, so I decided to make my own.  These require more work than most of the things I cook, so give yourself plenty of time to make the eggplant rolls.

Eggplant Roll
1 ball pizza dough
1 eggplant, salted, rinsed, and cut into 1-inch cubes
1/4 cup olive oil
1 cup all purpose flour
1 egg, beaten
1 1/2 cups seasoned bread crumbs
2 cloves garlic, minced
1 tablespoon olive oil
1/4 cup parmesan cheese
1/2 cup or more shredded mozzarella cheese
Pizza sauce for dipping (optional)

1) Take 3 shallow bowls and place flour in one, the beaten egg in the second, and the bread crumbs in the third.
2) Add olive oil to a heavy skillet and heat over medium heat
3) Dip eggplant into flour, shake off any excess, then into egg, and finally into bread crumbs. 
4) Add to skillet and fry for 3 - 5 minutes per side.
5) Drain eggplant on paper towels.
6) Preheat the oven to 425.
7) Roll out pizza dough into a 10 inch circle.
8) Brush one side of the dough with olive oil.  Add garlic, eggplant, and cheese do the dough and wrap it into a log.  It is OK if you leave the ends open, but make sure to pinch the sides, so the filling doesn't leak out.
9) Bake for 15 - 25 minutes, or until golden brown.