1 large eggplant, cut into thick discs
3 large tomatoes, cut into thick discs
Salt and pepper to taste
Red chili flakes
1 large ball of fresh mozzarella, sliced
Preheat oven to 425 degrees.
Place sliced tomatoes onto a parchment-lined baking sheet. Season with salt, pepper, and garlic powder. Roast in oven for 20-30 minutes until juicy and golden.
Arrange sliced eggplant onto cutting board
Liberally salt both sides of eggplant and let it sit for 15-30 minutes to let it sweat and release some moisture (this step is optional).
Pat down the eggplant with a paper towel to remove water and place on parchment-lined baking sheet.
Brush olive oil on both sides of eggplant and spoon ~1 tablespoon of tomato sauce onto each disc
Season with pepper, chili flakes, oregano, and garlic powder. Roast for 30-40 minutes until tender and golden brown.
Remove eggplant from oven.
Top each eggplant disc with a tomato, a slice of mozzarella and parmesan. Place under the broiler until cheese melts a little and becomes golden. Top with fresh basil and enjoy!