Prepare the Eggplant:

• Preheat your oven to 375°F (190°C).
• Slice the eggplant into 1/2-inch thick rounds. Depending on the size of your eggplant, you may get around 6-8 slices.
• Lay the eggplant slices on a baking sheet lined with parchment paper. Lightly brush both sides with olive oil and sprinkle with salt, pepper, and optional garlic powder.
• Roast in the preheated oven for 15-20 minutes, flipping halfway through, until the eggplant slices are tender and golden brown. Alternatively, you can grill the eggplant slices for a smoky flavor, cooking for about 3-4 minutes per side until tender.

Assemble the Pizza:

• Once the eggplant slices are roasted or grilled, remove them from the oven and place them on a baking sheet or serving platter.
• Spoon a small amount of marinara sauce onto each eggplant slice, spreading it evenly over the surface.
• Top each slice with shredded mozzarella cheese and, if desired, grated Parmesan cheese.
• Sprinkle with fresh oregano, basil, and red pepper flakes (if using), then add any additional toppings such as black olives, pepperoni, or vegetables.

Bake the Eggplant Pizza:

• Return the assembled eggplant pizzas to the oven and bake for an additional 5-10 minutes, until the cheese is melted, bubbly, and slightly golden. If you’re using fresh mozzarella, it may take a bit longer to melt, but it should still brown slightly.

Serve:

• Remove the pizzas from the oven and allow them to cool for a few minutes.
• Garnish with extra fresh basil if desired, slice, and serve warm.