Cut the onion in half, then cut the halves lengthwise.
Heat the oil on medium high heat. You will know it’s hot enough if you put a few droplets of water in the pan and it sizzles.
Add the onions to the oil and cook for about 25 minutes, stirring occasionally. Be careful not to burn the onions; if they seem to be sticking too much add a little more oil.
Spread eggplant Sasya over the flatbread.
Add the caramelized onions to the flatbread.
Add slices of mozzarella cheese, goat cheese, and salami.
Bake at 425 for about 8 minutes (if placed on a baking sheet) or about 6 minutes (if cooked directly on oven rack).
