1 medium globe eggplant, washed and sliced into ½ inch thick
1 tbsp. of olive oil
1 tsp. of dried basil leaves or about 10-12 leaves of fresh basil leaves
4 tbsp. of grated mozzarella
4 tbsp. of grated parmesan (optional)
Pinch of salt, ground black pepper, and red chili flakes for seasoning (optional)
¾ cup of store-bought low sugar marinara sauce
Preheat the oven to 375F.
Line a large baking sheet with foil or parchment paper.
In a single layer, place the eggplant slices on the baking tray.
Drizzle olive oil on each eggplant slices.
Roast the eggplant slices in the oven for about 20-25 minutes or until cooked in the center. Remove the roasted eggplants from the oven.
On each eggplant slices, add 1 tbsp. of marinara sauce, then topped with basil leaves, and cheese mixtures. Sprinkle some salt, pepper, and red chili flakes if desired.
Bake the eggplant pizza in the oven for additional 6 minutes or until the cheese melts.