Prepare the eggplant

• Slice the eggplant into rounds of even thickness.
• Brush both sides with olive oil and season with salt.
• Arrange the slices on a baking tray.

Pre-bake the slices

• Bake the eggplant slices until slightly softened and golden.

Top the pizzas

• Spread tomato passata on each eggplant slice.
• Sprinkle with oregano, then top with mozzarella and parmesan.

Bake until melted

• Return the tray to the oven until the cheese is melted and bubbling.

Serve

• Serve hot, with a drizzle of olive oil if desired.