Eggplant Pizza

Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Slice the eggplant crosswise, making round slices that are roughly a 1/4- to 1/2-inch thick. (The thinner you slice them, the more flimsy they will be, but the faster they will cook.) 2. Arrange the slices in a single layer on the baking sheet, and lightly brush the tops with olive oil. Sprinkle each slice with salt, then bake until the slices are tender and easily pierced with a fork, about 15 minutes. 3. Remove the eggplant from the oven and add the marinara sauce and cheese to each slice. (I use roughly 2 teaspoons of sauce and 2 tablespoons of cheese per piece; this will vary by size, though.) 4. Return to the oven to bake until the cheese is melted, about 5 to 8 more minutes. Serve warm right away, with fresh basil on top, if desired. Leftovers can be stored in an airtight container in the fridge for up to 5 days. To reheat, preheat the ove to 400ºF and bake untill everything is hot, about 8 to 10 minutes. 5. prep10 mins 6. cook20 mins 7. total30 mins