2mediumeggplantssliced into discs (about 2 pounds or 1 kg)
1tablespoon (15grams)extra virgin olive oil
⅓teaspoonsalt
¼teaspoonblack pepper
For the pizza topping
1cup(240grams)tomato passata
1tablespoon(15grams)extra virgin olive oil
¼teaspoonsalt
¼teaspoonblack pepper
½teaspoonoreganodried
1clovegarlicgrated or sliced
1½cups(200grams)mozzarellaor vegan cheese, grated
10leavesbasilfresh
Preheat oven to 430°F or 220°C. Line baking sheet with parchment paper. Wash and dry 2 medium eggplants, remove the stem, and cut them into ½ inch (1.3 cm) discs.
Arrange the discs on the baking sheet and brush them with 1 tablespoon extra virgin olive oil, ⅓ teaspoon salt and ¼ teaspoon black pepper. Roast eggplants for 20 minutes.Tip: if your eggplants are watery, turn them around and bake for more minutes.
To a bowl, add 1 cup tomato passata,1 tablespoon extra virgin olive oil, ¼ teaspoon salt,¼ teaspoon black pepper, ½ teaspoon oregano, and 1 clove garlic (grated or sliced), stir, and set aside.
Apply pizza sauce on roasted eggplant slices and spread it with the back of a spoon. Add the grated mozzarella on top.
Put back in the oven and broil for about 5 minutes, until the cheese melts.Transfer onto a serving platter, sprinkle with a pinch of dried oregano and fresh basil leaves.