3 tbsp of olive oil, divided

2.5 cup of cubed eggplant (1/2 inch)

1 qty of small onion, halved and thinly sliced

0.5 tsp of salt

0.25 tsp of pepper

1 qty of garlic clove, minced

2 qty of naan flatbreads

0.5 cup of part-skim ricotta cheese

1 tsp of dried oregano

0.5 cup of roasted garlic tomato sauce

0.5 cup of loosely packed basil leaves

1 cup of shredded part-skim mozzarella cheese

2 tbsp of grated Parmesan cheese