Wash the aubergines, cut them into cubes and fry them in a pan with a drizzle of olive oil. Let them dry on an absorbent paper.
Wash the cherry tomatoes and cut them into quarters. Season with salt, pepper, drizzle of extra virgin olive oil and fresh basil leaves.
Cut the Galbani Mozzarella Cucina into cubes. Then mix the aubergines and tomatoes together.
Divide the pizza dough into 2 parts and with a rolling pin create 2 discs (1 large and 1 small).
Grease an oven proof dish with olive oil and spread the largest disc of pizza dough at the bottom.
Place the pizza filling on top and sprinkle with Galbani Grana Padano D.O.P.
Cover with the remaining disc of pizza dough, seal the edges and brush the surface with olive oil.
Place the pizza in the oven at 180 degrees and cook for 30-40 minutes. Garnish with the remaining fresh basil leaves and serve.