Ingredients
Scale
1 eggplant, sliced diagonally into 1/2-inch rounds
Olive oil
2–3 tomatoes, sliced diagonally into 1/4-inch rounds
Salt, black pepper, dried oregano, and dried basil
Shredded cheese
Instructions
Heat the oven to 400 degrees Fahrenheit.
Place the eggplant slices on a parchment-lined baking sheet and brush with olive oil.
Bake for 10-15 minutes. The eggplant should be softened and starting to brown.
Remove the baking sheet from the oven.
Top each mini eggplant crust with a slice of tomato—season with salt, pepper, oregano, and basil.
Sprinkle with cheese.
Bake for 10 minutes or until the cheese is melted and golden brown.