40min · 10 servings INGREDIENTS 1 pound eggplant 1 tablespoon extra-virgin olive oil salt 1/4 cup marinara sauce 3/4 cup shredded mozzarella (and any other toppings you like) fresh basil , for garnish 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.) sliced eggplant on cutting board 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. eggplant brused with olive oil on pan Remove the eggplant from the ov