Peel eggplant and slice into 1/4 inch slices. Place on paper towels and sprinkle with salt. Let sit 10 minutes, turn over and let sit a few more minutes. Put egg and finely grated Parmesan into small bowls. Dip slices in egg and then finely grated parmesan to cover both sides. Lay slices on a oiled foil lined baking sheet. Spritz slices with a spray of olive oil. Bake at 400 degrees 15-20 minutes, or until soft and golden.

Brown sausage in large saucepan. Remove and drain well on paper towels and wipe out pan. Return sausage to pan and stir in garlic and cook 2 minutes. Add marinara, sugar and Italian seasoning. Let sauce simmer for at least 15 minutes or several hours to blend flavors.

Bake crust until almost done according to package directions. Spread baked crust with basil pesto. Top pesto with a layer of shaved Parmesan. Top with a layer of marinara sauce by putting dollops of sauce in different spots and then use the back of a spoon to spread it out. Arrange baked eggplant on top of marinara. Tear or cut mozzarella into pieces and arrange evenly on pizza. Add a few more small dollops of marinara sauce. Bake pizza at 400 for 10-12 minutes, until heated through and cheese is melted.